Cauliflower Soup

Name: Cauliflower Soup
Yield: 4 servings
Cuisine: British
Ingredients: 1 head Cauliflower; 1 Onion; 2 Potatoes; ‘Massel’ Chicken OR/AND Vegetables Stock Cube(s) *use 1/2 cube for 1 cup (250ml) water; Water; 1 Bay Leaf; 1/2 cup Milk; Salt; Freshly Cracked Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

Vegetable Soups are easy to make and warm us on cold days. My mother used to make 'Creamy Potato Soup' for me. I simply added Cauliflower to that soup. The texture is lighter than her Potato Soup and I like this soup with freshly cracked Black Pepper. Again, I don’t use Oil.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1 headCauliflower
1Onion
2Potatoes
‘Massel’ Chicken OR/AND Vegetables Stock Cube(s) *use 1/2 cube for 1 cup (250ml) water
Water
1Bay Leaf
1/2 cupMilk
Salt
Freshly Cracked Pepper

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Steps

1

Cut Cauliflower head into florets. Cut Onions and Potatoes into chunky pieces. Never cut vegetables into small pieces.
2

Place all vegetables in a large sauce pan or pot, add Water enough to cover the vegetables and add the Stock Cube(s). For 1 cup (250ml) water, use 1/2 cube. *If you add about 750ml water, you add 1 & 1/2 cubes.
3

Add the Bay Leaf and bring to the boil, then reduce heat to low, cover and cook for 30 minutes or until the vegetables are tender. Cool slightly.
4

Remove the Bay Leaf. Using a stick blender, make it smooth. Add Milk and mix well, then season with Salt as required.
5

Sprinkle with Freshly Cracked Pepper and enjoy with nice crusty bread.