Creamy Cauliflower Soup with Parmesan Cauliflower Crumbs

Recipe From What's For Lunch, Honey?

Prep Time: 15 minutes

Total Time: 55 minutes

Serves: approx. 4

Ingredients:

For the soup

• 25g butter

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 1 bay leaf

• 1,5 kg cauliflower, chopped

• 500g starchy potatoes, peeled and chopped

• 750ml chicken stock

• 500ml milk

• 125 ml single cream

• sea salt

• cracked white pepper

• 4-6 sprigs fresh thyme

For the Parmesan Cauliflower Crumbs

• 100g cauliflower, chopped

• 2 tablespoons olive oil

• 20g Parmesan cheese, grated

Method:

1. Melt the butter in a saucepan over low heat. Add the onion, garlic, thyme and bay leaf and cook for 5-8 minutes or until onion has softened. Add the cauliflower, potato, stock and milk, increase heat to medium and cook for 25-30 minutes or until cauliflower and potatoes are tender. Remove from the heat and, using a hand-held blender, blend until smooth. Stir through the cream, salt and pepper.

2. While the soup is cooking, make the Parmesan cauliflower crumbs. Place the cauliflower, oil and Parmesan in a bowl and toss to combine. Heat a non-stick frying pan over high heat. Cook the cauliflower, oil and Parmesan in a bowl and toss to combine. Heat a non-stick frying pan over high heat. Cook the cauliflower, stirring for 2 minutes or until golden and crisp.

3. Top soup with cauliflower crumbs to serve.

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