Cauliflower and parmesan soup
This cauliflower and parmesan soup is a warming vegetarian recipe that will become your go-to on winter nights.
SERVES 4
INGREDIENTS
- ½ tbsp oil
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1 tsp ground coriander
- 850 g cauliflower florets, roughly chopped
- 1 litre chicken or vegetable stock
- 2 sprigs thyme
- 50 g Parmesan, finely grated
- fresh thyme and extra Parmesan, to serve, if you like
METHOD
Heat the oil in a large saucepan over a medium heat; cook the onion until lightly browned, stirring occasionally. Add the garlic and coriander and fry for 1 minute.
Add the cauliflower, stock and thyme to the pan, bring to the boil and simmer for 10 to 12 minutes, or until the cauliflower is tender. Set aside to cool slightly; remove the thyme sprigs then purée using a stick blender. To serve, add the Parmesan, season well and heat through for 2 to 3 minutes.
Cauliflower and parmesan soup
Ingredients
- ½ tbsp oil
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1 tsp ground coriander
- 850 g cauliflower florets, roughly chopped
- 1 litre chicken or vegetable stock
- 2 sprigs thyme
- 50 g Parmesan, finely grated
- fresh thyme and extra Parmesan, to serve, if you like
Instructions
Heat the oil in a large saucepan over a medium heat; cook the onion until lightly browned, stirring occasionally. Add the garlic and coriander and fry for 1 minute.
Add the cauliflower, stock and thyme to the pan, bring to the boil and simmer for 10 to 12 minutes, or until the cauliflower is tender. Set aside to cool slightly; remove the thyme sprigs then purée using a stick blender. To serve, add the Parmesan, season well and heat through for 2 to 3 minutes.
ALSO SEE: The best soup bowls for serving hearty soups
Posted on Woman&Home.
