Cauliflower Soup

Joel Feren

Ingredients:

Serves 4

  • 200ml Glucerna ready to drink
  • 2 tbsp. extra virgin olive oil
  • 1 brown onion, diced
  • 2 garlic cloves, roughly chopped
  • 1 head of cauliflower, cut into florets
  • 500g white potatoes, peeled and chopped
  • 1L vegetable stock
  • 1 tbsp. fresh thyme leaves
  • Salt and pepper to taste
  • Cream and parsley to garnish

Method:

  1. Heat oil in a large saucepan over a medium-high heat. Add onion and garlic and cook for 3 minutes or until onion has softened. Add cauliflower and potato and continue stirring for 5 minutes.
  2. Add stock and thyme leaves, cover and bring to the boil. Reduce heat and simmer for 15 minutes or until vegetables are soft. Set aside to cool slightly.
  3. Add Glucerna and blitz with a stick blender until smooth.

Garnish with parsley and cream and serve with crunchy bread.

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