Cauliflower soup

Ingredients (serves 4)
• 1 tablespoon olive oil
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 1 head (1.3kg) cauliflower, cut into florets
• 500g sebago potatoes, peeled, chopped
• 1 litre chicken stock
• 1/2 cup pure cream

Method
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. 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, until smooth. Return to pan over low heat. Add cream. Cook, stirring, for 2 minutes or until heated through. Serve.

Notes
• You could replace chicken stock with beef, vegetable or salt-reduced stock.
• Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.
• Serve soup with crusty bread, bread rolls or pappadums.
• To blend soup, use a stick blender, jug blender or food processor.