cream of cauliflower soup

By foodiva

Ingredients

• 1 tbsp. olive oil
• 1 large onion, peeled and chopped
• 1 regular head of cauliflower, outer leaves discard, chopped into small florets
• 500 ml hot vegetable or chicken stock (either homemade or use 2 stock cubes with water. Use bouillon for gluten free)
• 1/4 tsp garlic salt
• 100 g mature cheddar
• 50 ml double cream
• Salt and pepper to taste

Details

Servings 2
Preparation time 5mins
Cooking time 25mins
Adapted from kitchensanctuary.com

Preparation

Step 1

Instructions
Heat the olive oil in a large pan, and fry the onion gently for 4--5 minutes until it starts to go translucent. Add in the cauliflower, stock and garlic salt. Bring to the boil and simmer for 15 minutes.
After 15 minutes, take off the heat and whizz using a hand blender. Put back on the heat, add in the cheese and cream and stir until he cheese has melted. Season with salt and pepper.
Serve with a sprinkling of cheese and black pepper and a few chives if you wish.

Instructions