500gm(17 ounces) cauliflower - divided into floretsSee Note 2
2mediumpotatoes - peeled and chopped
3cups(750 ml) vegetable stock
2teaspoonfresh thyme leaves
sea salt and black pepper to taste
¼cupfresh parsley leavesSee Note 3
To Garnish: (optional)
fresh parsley leaves
finely grated lemon zest
Heat the olive oil in a large saucepan over medium heat.Saute onion about 5 minutes, stirring occasionally, but do not let it colour.
Add garlic, saute about 2 minutes. Be careful it does not burn.
Add the cauliflower, potato, vegetable stock and thyme leaves.Season with salt and freshly ground black pepper.
Bring the mixture a boil, then reduce the heat, and simmer 15 minutes, or until the vegetables are tender.Remove the saucepan from the heat and add the parsley leaves. See Note 3.
With a hand mixer, or in a blender, puree the mixture until smooth. See Note 4.Reheat in the saucepan, season to taste with salt and pepper. See Note 5.
Add a little finely zested lemon rind and some chopped parsley to the top of each of the bowls. See Note 6.
In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
You can also use the core of the cauliflower - just be sure to cut into small pieces, so it cooks evenly.
Adding the parsley just before blending adds colour, flavour and nutrients.
If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
Adjust the seasoning to your liking - we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
A little finely zested lemon and additional parsley is a delicious flavour booster, and adds a bright tone to the soup.
Please note, the nutritional information is based on the recipe making approximately 6 cups. One cup is equal to 250ml. This does not include the garnish you serve with the recipe. The nutritional information is an estimate only.