Serves 3
INGREDIENTS
1 tablespoon olive oil
1 clove garlic, minced
1 red pepper, cored and diced
1 potato, peeled and diced
2 cups cauliflower, chopped
2 cups vegetable stock
1 cup milk (get some fat in there; I’m a staunch skim milker and even I sprung for 2%)
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon cumin
1 clove garlic, minced
1 red pepper, cored and diced
1 potato, peeled and diced
2 cups cauliflower, chopped
2 cups vegetable stock
1 cup milk (get some fat in there; I’m a staunch skim milker and even I sprung for 2%)
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon cumin
For serving:
Freshly grated Parmesan
Freshly ground pepper
Freshly ground pepper
METHOD
- Heat olive oil over medium heat. Add garlic and red pepper, cooking down until the pepper is softened, 8 to 10 minutes.
- Add potato, cauliflower, stock, milk, bay leaf, salt, and spices. Bring to a boil and then lower heat to a simmer, cooking for 10 to 15 minutes or until the potato and cauliflower are softened. Stir occasionally, and mash the chunks a little with the back of your wooden spoon.
- Ladle about 2/3 of the vegetable chunks and a little bit of broth into a blender and blend until smooth. Be careful! This is hot! Duh. Return the blended soup to the pot and stir into the mix until combined, heating through again if it needs it.
- Serve the soup with a hit of black pepper and a pinch of Parmesan on top.
Photos by Alpha Smoot
