Cauliflower and Nutmeg Soup
- Reviews 2
Ready In: 40 mins
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 1 brown onion, coarsely chopped
- 1 large cauliflower, cut into florets and stems sliced
- 1 liter chicken stock
- 750 ml water
- 1 -2 teaspoon ground nutmeg
- 300 ml pouring cream
Directions
- Heat oil in a large saucepan over medium heat. Cook onion 3-4 minutes until soft.
- Add the cauliflower, stock, water and nutmeg. Bring the temperature to high and bring the mix to the boil, then reduce the heat to low and simmer, partially covered, 20-25 minutes or until cauliflower is tender and mixture reduces slightly.
- Remove the mix from the heat. Process with a stab mixer (or in batches in a food processor) until smooth.
- Add cream and season with salt and pepper. Place soup over medium heat for 5 minutes or until heated through.
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