serves
4
prep
15 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 4 tbsp extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 white onion, finely chopped
- 1 large potato, chopped
- 1 cauliflower, cut in florets
- salt and pepper, to taste
- 1 litre of chicken stock
- 1 bay leaf
- 150 ml double cream
- 4 tbsp Greek-style yoghurt
- ground nutmeg, to garnish
- finely chopped parsley, to garnish
Cooling time 5 minutes
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the garlic and onions and cook for 2 minutes or until the onion softens. Add the potato and cauliflower, stirring for 1 minute. Season with salt and pepper.
Add the stock and bay leaf and bring to a boil. Reduce heat to low and simmer for 20 minutes or until the cauliflower and potato are tender.
Remove from heat and set aside to cool for 5 minutes. Remove and discard the bay leaf. Using a stick blender, blend all the ingredients until a smooth, thick soup results.
Stir through the cream and season with salt and pepper. Divide the soup among bowls. Top each with a dollop of yoghurt and sprinkle with nutmeg and parsley to serve.
© 2012 Maria Benardis
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
