Creamy Cauliflower Soup Recipe
- 1 large head of cauliflower (1.5kg)
- 1 large onion
- 1 potato
- 2-3 celery stalks
- 2 garlic cloves
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp freshly ground nutmeg
- 2-3 tablespoons olive oil
- 7-8 cups (2.6-2.9L) vegetable stock
1. Roughly chop onion, potato, celery stalk and garlic cloves. Cut cauliflower into florets.
2. In a large saucepan heat olive oil. Sauté onion, celery stalks and garlic cloves for 5 minutes over medium heat. Add potatoes and cauliflower florets.
3. Pour in the stock. Bring to a boil, reduce the heat to low and simmer until all the vegetables are tender. About 30-35 minutes. Add salt and pepper.
4. Puree the soup until smooth.
5. Add freshly ground nutmeg, check for seasoning, add salt if needed.
6. Simmer for 5-10min more.
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