Creamy cauliflower soup with delicious parmesan crisps.
Heat oven to 180 degrees.
Trim and coarsely chop cauliflower. Peel and dice potatoes and onion
Melt butter in a large pan and sauté onion, garlic and nutmeg for 3 – 4 minutes.
Add cauliflower, potatoes and stock, bring to the boil and simmer for 30 - 40 minutes until soft.
Spread parmesan in a thin layer on a lined baking tray and bake 6 - 8 minutes until golden brown and bubbling. Cool and break into pieces
Puree cauliflower until smooth. Stir in cream and season.
Reheat soup and serve in small bowls with an extra swirl of cream and a pinch of nutmeg for garnish, and accompany with parmesan crisps.
1 tsp crushed garlic
½ tsp grated nutmeg*
1 head cauliflower
1 litre vegetable stock*
¼ cup cream*
½ cup parmesan, grated*
*may not be included in your Market Box