Cauliflower and Potato Soup with Cheese

Cottage Pie

A delicious soup that will find favour with young and old.

Serves 6

Ingredients

  • 3 tablespoons (45ml) olive oil
  • 1 medium/large onion, chopped
  • 3 large potatoes, peeled and cubed 1cm x 1cm
  • 3 cloves garlic, sliced
  • 1 medium head of cauliflower, broken up into florets
  • 3 cups (750ml) boiling water
  • 3 x 25g sachets OXO Concentrated Liquid Chicken or Vegetable Stock
  • 2 cups (500ml) full cream milk
  • ½ cup (125ml) grated mature cheddar cheese
  • pinch of nutmeg
  • salt and freshly ground black pepper to taste

Method

  • Pre-heat the oil in a heavy based saucepan.
  • Add the onion and potatoes and stir.
  • Cover the saucepan with greaseproof paper and put the lid on.
  • Turn the heat down and simmer this mixture slowly for 15 minutes until the onions and potatoes are soft and aromatic.
  • Add garlic and cauliflower and stir through.
  • Add the boiling water, OXO Concentrated Liquid Chicken or Vegetable Stock and milk and cook for a further 15-20 minutes.
  • Add half of the cheese. Liquidise the soup until smooth.
  • Season to taste with nutmeg, salt and pepper.
  • Serve in warm soup bowls garnished with remaining cheese and any fresh herbs if available e.g. chives or oregano.

VARIATIONS:

Replace the cauliflower with broccoli and the cheddar cheese with blue cheese for something different.