The Ultimate Cheesy Cauliflower Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic peeled and chopped
- 1 brown onion peeled and chopped
- 1 large head cauliflower roughly chopped
- 1 swede peeled and roughly chopped
- 2 L gluten-free vegetable stock
- ¾ cup grated Parmesan cheese plus extra to serve
- 150 ml cream
- pepper to serve (optional)
Instructions
- Heat olive oil in a large saucepan over medium-high heat.Add onion and garlic and sauté for 2 minutes,or until fragrant.Add chopped vegetables to the pan and cook,stirring,for another minute.
- Add stock to the saucepan.Bring mixture to the boil,then reduce heat,cover and simmer for 15 minutes,or until vegetables are tender.
- Stir through parmesan cheese, then remove soup from heat. Use a stick blender to puree until smooth.Divide soup between serving bowls, top with extra parmesan and cracked pepper.
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