Cauliflower and potato soup
A hearty and healthy soup for warming up little bellies on a cold day. Like all my recipes, this freezes and will keep for at least a month.
1 clove garlic
1 small onion
2 small potatoes
1/2 head cauliflower
3 cups stock
1 cups water
1 small sprig of thyme or rosemary
Dice onion, crush garlic.
Chop cauliflower florets, then peel and chop potato into 2cm pieces
In a medium saucepan on medium heat, brown onion and garlic until soft (about two mins)
Add cauliflower and potato, and cook for about one minute before adding the stock and water - the vegetables should be just covered by the liquid.
Add rosemary/thyme, reduce heat and cook for about 30 minutes until all the vegetables are tender.
Remove the spring of thyme/rosemary, then blitz with a stick mixer and serve with bread.