Cauliflower and parmesan soup

Far removed from boiled school dinners cauliflower, this recipe makes a creamy and delicious winter soup
Cauliflower and parmesan soup
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Easy | Serves 4 | Ready in 30 minutes

* 1 large onion, roughly chopped
* 2 garlic cloves, roughly chopped
* butter
* 1 large head cauliflower, roughly chopped
* 750ml milk
* 50g parmesan, finely grated
* chives cut into long lengths, to finish

Cook the onion and garlic in a large knob of butter until really soft. Add the cauliflower and cook for a minute then pour in the milk and simmer until the cauliflower is tender.

Whizz in a blender until completely smooth. Stir in the parmesan, season well and sprinkle with chives. Serve with crusty bread.

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