Cauliflower Soup

Ingredients:

• 1 tablespoon olive oil
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 1 head (1.3kg) cauliflower, cut into florets
• 500g potatoes, peeled, chopped
• 1 litre chicken/ beef/ vegetable stock
• 1/2 cup pure cream
• 1 tsp ground cumin
• Salt to taste
• ½ tsp fresh crushed Peeper 

Method:

1. Heat oil in a large saucepan over low heat, add onion and cook for 2-3 minutes, until softened but not coloured.
2. Add garlic and cumin powder and cook, stirring, for 30 seconds. Add cauliflower, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes.
3. Allow to cool slightly, then blend in batches.
4. Return soup to pan, stir through cream and reheat gently.
5. Season and serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.