If you are looking for a quick and filling soup with flavour, I'd definitely give this one a go.......especially after Mr M downed his third bowl and then ate a plate of chicken wings. After all that, all I could get from him were a few mumbled words of satisfaction!!
I found this one in a Donna Hay book and it is so easy and quick.
1 brown onion, chopped
2 cloves garlic, crushed
3 sprigs thyme
1 bay leaf
1 1/2 heads (1.5kg) cauliflower, chopped
500g sebago (starchy) potato, peeled and chopped
3 cups (750ml) chicken stock
2 cups (500ml) milk
1/2 cup (125ml) single pouring cream
sea salt and cracked white pepper
parmesan cauliflower crumbs:
1 cup (100g) chopped cauliflower
2 tablespoons olive oil
1/4 cup (20g) finely grated Parmesan
Melt the butter in a saucepan over low heat. Add the onions, garlic, thyme and bay leaf and cook for 5-8 minutes or until onion has softened.
Add the cauliflower, potato, stock and milk, increase heat to medium and cook for 25-30 minutes or until cauliflower and potato is tender.
Remove from the heat and using a hand-held blender, blend until smooth. Stir through the cream, salt and pepper.
While the soup is cooking, make the Parmesan cauliflower crumbs. Place the cauliflower, oil and Parmesan in a bowl and toss to combine.
Enjoy M x