Cauliflower and Potato Soup
Ingredients
- 30 g parmesan cut into cubes (optional)
- 600 g chicken stock I used home-made for all it's benefits or 300mls chicken stock and 300mls water
- 600 g cauliflower cut into small florets
- 3 medium potatoes diced
- sea salt to taste
- 2 teaspoons butter
- 1/4 cup cream
- pinch of nutmeg
Instructions
- Place parmesan into mixing bowl and grate 10sec/speed 9. Set aside.
- Place stock/water, cauliflower, potato and salt into mixing bowl and cook 15min/100 degrees C/speed 1
- Add butter and cook 5 min/100 degrees/speed 1
- and Blend 1 min/speed 9, gradually increasing speed from speed 1 to speed 9
- Add parmesan and cream and blend for 10 sec
Notes
CONVENTIONAL INSTRUCTIONS
Grate 30g parmesan. Set aside.
Melt butter in a medium saucepan and add cauliflower and potato and sweat with lid on for 10 minutes.
Add stock and salt and bring to boil.
Simmer with lid on for 15 minutes or until vegetables are tender.
Pour contents into a food processor or blender and blend until smooth.
Grate 30g parmesan. Set aside.
Melt butter in a medium saucepan and add cauliflower and potato and sweat with lid on for 10 minutes.
Add stock and salt and bring to boil.
Simmer with lid on for 15 minutes or until vegetables are tender.
Pour contents into a food processor or blender and blend until smooth.