- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 2 garlic cloves, chopped
- 1 potato, chopped
- 1 large cauliflower, cut into florets
- 300 ml chicken stock
- 300 ml milk
- 1 pinch nutmeg
- salt & pepper
Using a deep saucepan, heat 2 tablespoons of olive oil, add chopped onion cook until soft,but not brown about 5 mins. Add chopped garlic cloves. Place the cauliflower and chopped potato into the saucepan, followed by chicken stock and milk and bring to the boil.
Cover the soup and simmer for 15-20 minutes, or until the cauliflower is soft. Puree the mixture, add the nutmeg, Season to taste with salt & pepper and add a sprinkling of chopped parsley and grated cheese. Serve it warm with crusty bread.