Cauliflower soup is a hearty staple that can be a budget friendly favourite, especially if served with a savoury muffin like Cheesy Zucchini Mini Muffins.
1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
1 head (1.3kg) cauliflower, cut into florets
500g potatoes, (sebago are best) peeled & chopped
1 litre chicken liquid stock
1/2 cup milk or natural yoghurt
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, until onion has softened (approx 3 mins).
Add cauliflower and potato. Cook, stirring, for 5 minutes.
Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender.
Set aside for 5 minutes to cool slightly.
Blend, in batches if necessary, until smooth.
Return to pan over low heat. Add milk\ yoghurt. Cook, stirring, for 2 minutes or until heated through. Serve.