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.

Ingredients

• 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

Method

1. Dice onion, crush garlic.

2. Chop cauliflower florets, then peel and chop potato into 2cm pieces

3. In a medium saucepan on medium heat, brown onion and garlic until soft (about two mins)

4. 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.

5. Add rosemary/thyme, reduce heat and cook for about 30 minutes until all the vegetables are tender.

6. Remove the spring of thyme/rosemary, then blitz with a stick mixer and serve with bread.