Go Back

Donna Hay’s Creamy Cauliflower Soup & Some Photography

S.
Print Recipe Pin Recipe
Servings 4 serving

Ingredients
  

  • 25 gm butter
  • 1 onion large , chopped
  • 1/2 tsp garlic paste
  • 1 bay leaf
  • 1 cauliflower (about 6 cups florets) head
  • 3 cups potatoes About peeled and diced starchy
  • 3 cups vegetable stock
  • 2 cups milk
  • 3/4 tsp garam masala
  • to taste Salt
  • to taste white pepper Crushed
  • Red chilli flakes for garnishing
  • 1/2 to 3/4 tsps thyme about dried (or 4-6 sprigs fresh )

Parmesan cauliflower crumbs:

  • 1 cup cauliflower chopped florets
  • 2 tbsps olive oil
  • 1 1/2 tbsps Parmesan finely grated

Instructions
 

  • Melt the butter in a saucepan over low heat. Add the onion, garlic, thyme (if using fresh thyme) and bay leaf and cook for 5-8 minutes or until onion has softened. Add the cauliflower, potato, vegetable stock and milk, increase heat to medium and cook for 25-30 minutes or until cauliflower and potato is tender.
  • Alternatively finish this part of the cooking in the Microwave for about 10 minutes at 100% power. If using dried thyme, add at this point with the garam masala and mix well.
  • Remove from the heat and, using a mixer-blender/ hand-held blender, blend until smooth. Stir in the salt and pepper. Warm the soup before serving and garnish with Parmesan cauliflower crumbs and red chilli flakes if desired.
  • While the soup is cooking, make the Parmesan cauliflower crumbs. Place the cauliflower florets, olive oil and grated Parmesan in a bowl and toss to combine. Heat a non-stick frying pan over high heat. Put the cauliflower-oil-Parmesan into the hot pan and cook, stirring for 2 minutes or until golden and crisp. Top soup with cauliflower crumbs to serve.