Easy, creamy, satisfying.
Cauliflower is wonderful and is plentiful this time of year.
This is soup is a taste sensation.
½tbsp olive oil
1 medium onion, chopped
1 large potato peeled and diced
2 garlic cloves crushed
1tsp ground coriander
850g (1lb 14oz) cauliflower florets, roughly chopped
1.5 litre chicken or vegetable stock
2 sprigs thyme
100g Parmesan, finely grated
Nutmeg and extra Parmesan, to serve
Heat the oil in a large saucepan over a medium heat; cook the onion until lightly browned, stirring occasionally. Add the garlic and coriander and fry for 1 minute then add the potato and keep stirring. Add the cauliflower, stock and thyme to the pan, bring to the boil and simmer for 10 to 12 minutes, or until the cauliflower is tender. Set aside to cool slightly; remove the thyme sprigs then purée using a stick blender add the Parmesan, season well and heat through. Top with nutmeg and more parmesan to taste.