Cauliflower, Potato and Blue Cheese Soup

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a medium suacepan over medium heat. Add the oregano sprigs and cook for 1-2 mins or until crisp. Set aside.
  • Add the onion and garlic and cook for 3-4 mins, or until golden.
  • Add the cauliflower and potato and cook, stirring, for a further 2 minutes.
  • Add the stock, increase heat to high and bring to the boil. Cook for 18-20 mins or until potato and califlower are tender.
  • Add half the cheese, salt and pepper and, using a hand blender, process until smooth.
  • Stir through the cream. Top with the oregano and remaining cheese to serve.
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