This recipe was given to me quite few years back by a friend’s mum when we went to stay on their farm in central Queensland.

Its very quick, easy and tasty and is surprisingly filling. It can be served as a posh starter to a meal, or, as I prefer, in a big warm bowl on a lazy night in front of the TV.

This recipe yields 2 large serves or 4 small starter serves. It is best eaten on the day of cooking, but you can keep it in the fridge for about a day if you like.

INGREDIENTS

Half a head of Cauliflower
Generous teaspoon of Crushed Garlic
2 Tablespoons of olive oil
pinch of nutmeg
2 vegetable stock cubes or about 3 cups of veggie stock
3 tablespoons of grated parmesan
a knob of butter
1/2 cup cream (or milk)
salt and pepper

METHOD

Cut the Cauliflower into medium sized chunks.

Heat the oil in a large saucepan with the garlic. Add the cauliflower and stir until the cauliflower is lightly browned.

Add in your veggie stock and nutmeg then simmer until the cauliflower is soft (about 5 minutes).

Using a stick mix (or your blender, carefully!) puree until it is no longer lumpy.

Add the parmesan, butter and cream. Puree again until combined. Taste your soup and season as needed. Warm again slightly before serving.

VARIATIONS

You can make a healthy variation of this soup by omitting the butter, reducing the parmesan (or using low fat cheese) and using light milk instead of cream. If you do this you may need to add in 2 teaspoons of corn flour to thicken the soup up.