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Creamy cauliflower and potato soup with parmesan crisps
Creamy cauliflower and potato soup with parmesan crisps
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulge in a delicious and versatile winter soup with cauliflower florets.
Ingredients:
  • 36.40 gm olive oil
  • 1 leek, trimmed, halved, washed, sliced
  • 82.50 gm dry white wine
  • 375g potato
  • 1020.00 gm chicken style liquid stock
  • 950g cauliflower
  • 82.50 ml reduced-fat cooking cream
  • 125.00 ml finely grated parmesan cheese
  • 1/2 tsp plain flour
Instructions:
  • Preheat the oven to 220°C/200°C fan-forced and line a baking tray with baking paper. Mix parmesan and flour in a bowl, then sprinkle in a thin layer over the center of the tray. Bake for 2 minutes until the cheese is melted and golden. Let it cool on the tray before breaking into pieces.
  • In a large saucepan over medium heat, heat oil. Sauté leek for 8 to 10 minutes until softened. Stir in garlic and cook for 1 minute until fragrant. Pour in wine and cook for 5 minutes until almost evaporated.
  • Place potato, stock, and 1 cup of cold water in a pan and bring it to a boil. Lower the heat and let it simmer for 5 minutes until the potato begins to soften. Now, add the cauliflower and continue to simmer for 10-15 minutes until both the cauliflower and potato are tender. Remove from heat and puree until smooth.
  • Gently combine cream with cauliflower mixture over medium-low heat. Cook for 6 minutes, stirring occasionally, until heated through without boiling. Season with pepper and serve with crisps.

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