Cream of cauliflower soup

Name: Cream of cauliflower soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 1 tbsp olive oil; 1 large brown onion, finely chopped; 3 tsp cumin seeds; 1 large head (1.5kg) white cauliflower, trimmed, cut into small florets; 4 cups Massel chicken style liquid stock or vegetable liquid stock; 1/2 cup pouring cream; Extra pouring cream, to serve; Chopped chives, to serve

4.7

(21)

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Prep Time: 25 minutes

Cook Time: 35 minutes

Total: 60 minutes

Servings: 6

Cost: $4.92 /serving

Author : Alison Roberts

entree starter simmer

Ingredients

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1 tbsp olive oil1 large brown onion, finely chopped3 tsp cumin seeds1 large head (1.5kg) white cauliflower, trimmed, cut into small florets4 cups Massel chicken style liquid stock or vegetable liquid stock1/2 cup pouring creamExtra pouring cream, to serveChopped chives, to serve

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Instructions

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Step 1

Heat oil in a large saucepan over medium heat. Add onion. Reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 10 minutes or until onion is soft. Stir in cumin seeds. Cook, stirring, for 1 minute.

Step 2

Add cauliflower and stock to pan. Cover and bring to the boil. Reduce heat to low. Cook, partially covered, for 20 minutes or until cauliflower is very tender. Remove from heat. Allow to cool for 10 minutes.

Step 3

Process soup, in batches, until smooth. Return soup to pan over low heat. Stir in cream. Cook, stirring, for 4 to 5 minutes or until heated through. Season with salt.

Step 4

Ladle soup into bowls. Drizzle with extra cream. Top with chives and season with cracked black pepper. Serve.