From Australian Women's Weekly. Serve this with cheese and bacon toasts. Yummy! Soup can be made a few days ahead and frozen. Reheat in microwave. To make the soup even yummier, I would suggest that you fry 1 slice of bacon and chop it up. Then using the reserved bacon grease, saute the onions, garlic and chopped bacon as stated.

Ingredients

2 serv.

olive oil↗1 teaspoon
onions, chopped coarsely (1 small onion)↗50 g
garlic, minced↗1
potatoes, chopped finely (equiv to 1 medium potato)↗100 g
cauliflower, trimmed and chopped↗300 g
low sodium chicken broth or vegetable stock↗1 cup
water↗1 cup
salt and pepper, to taste
chives, coarsely chopped1 tablespoon

Step-by-step instructions

1
Heat oil in a skillet.
2
Cook onion and garlic, stirring, until soft.
3
Add potato, cauliflower, stock and water.
4
Bring mixture to boil.
5
Let simmer, covered, for about 10mins, until vegetables are very soft.
6
Using a hand-held blender (or you may transfer the mixture to the blender container), process the mixture until smooth.
7
Stir soup gently over low heat for a minute or two.
8
Season to taste with salt and pepper.
9
Garnish with fresh chives or parsley before serving.

Source: food.com

Original recipe ↗

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