A wonderful scrumptious recipe for Cauliflower and Potato Soup with Cheese recipe

3 T (45 ml) 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 (750 ml) boiling water
2 T (30 ml) Ina Paarman’s Chicken or Vegetable Stock Powder
2 cups (500 ml) full cream milk
1/2 cup (125 ml) grated mature cheddar cheese
Ina Paarman’s Seasoned Sea Salt

How to
Preheat the oil in a heavy based saucepan.

Add the onion and potato and stir. Cover the vegetables with greaseproof paper. Put the lid on, turn the heat down and ‘smoor’ 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, Stock Powder and milk and cook for a further 15-20 minutes. Add half of the cheese. Liquidise the soup until smooth. Season to taste with Seasoned Sea Salt.

Serve in warm soup bowls garnished with remaining cheese and any fresh herbs if available e.g. chives or origanum.

By: Ina Paarman

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