Cauliflower & Parmesan Soup

Name: Cauliflower & Parmesan Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Australian
Ingredients: 1 tablespoon oil; 1 brown onion finely chopped; 3 cloves garlic thinly sliced; 1 large cauliflower, broken into florets, stems, roughly chopped; 1 large brushed potato, peeled, roughly chopped; 500 mL water; 500 mL milk; 1 pot Continental Stock Pot Sensations Vegetable Stock Pot; 1 bay leaf; 1/2 teaspoon fresh thyme leaves; 1 cup finely grated Parmesan; freshly ground black pepper, to taste

Comfort food doesn't mean hours in the kitchen. Our speedy Cauliflower & Parmesan soup will instantly warm you up.

35 Mins

Cooking Time
easy

Difficulty
15 Mins

Prep Time
4 People

Serves

1 tablespoon oil
1 brown onion finely chopped
3 cloves garlic thinly sliced
1 large cauliflower, broken into florets, stems, roughly chopped
1 large brushed potato, peeled, roughly chopped
500 mL water
500 mL milk
1 pot Continental Stock Pot Sensations Vegetable Stock Pot
1 bay leaf
1/2 teaspoon fresh thyme leaves
1 cup finely grated Parmesan
freshly ground black pepper, to taste

Heat oil in a large saucepan over medium heat. Cook onion and garlic for 5 minutes, stirring occasionally, until softened.
Add cauliflower florets and stems, potato, water, milk, stock pot, bay leaf and thyme. Bring to the rapid simmer, stirring. Reduce heat to medium-low and simmer, covered, for 20 minutes , stirring occasionally, or until cauliflower and potatoes are soft. Remove and discard bay leaf.
Remove soup from heat and allow to cool slightly. Transfer to a blender, in batches, and blend until smooth. Return soup back to pan. Stir in parmesan and reheat gently until hot. Season to taste with freshly ground black pepper and a little salt. Divide soup among serving bowls. Drizzle with a little extra olive oil and garnish with extra parmesan and thyme leaves.