Ingredients 1.3 kg (1 head) cauliflower cut into florets
2 cloves of garlic
1 large brown onion
1 tablespoon of rice bran oil
500 g potatoes, peeled and chopped
1 1/2 L of salt reduced vegetable stock
60 ml of light cream (or alternative see notes)
Salt and pepper to taste
Fresh herbs of choice to garnish (optional)
Finely dice the onion and grate the garlic with a micro plane.
In a large saucepan add oil and heat on a medium-high heat. Add in the onions and garlic and cook stirring for 3 minutes or until the onions are tender.
Next add the cauliflower and potato and cook stirring for 5 minutes.
Add the vegetable stock and season with salt and pepper.
Cover and reduce to a medium-low heat.
Simmer for 15-20 minutes or until potato is tender.
Set aside for 10 minutes.
Chop onion and garlic, sauté onions, add stock and vegetables, blend with the stick blender
Blend in batches.
Return soup to the pan and mix to combine.
Add in cream if using or pour the soup into serving bowls and drizzle with cream and finish off with some extra black pepper and herbs on top.
For a healthier alternative you can omit the cream, or use a plain natural yoghurt instead.