This creamy soup includes cauliflower and potato puree, served hot with grilled-cheese toast.
- Heat oil in a large saucepan on medium. Add potato and cauliflower. Cook for 2 mins, stirring. Add stock and bring to boil. Reduce heat to low, cover and simmer for 20 mins until vegetables are tender. Using a hand blender, puree until smooth. Season with salt and pepper to taste.
- Place bread slices onto a tray. Lightly toast each side under a grill. Sprinkle each slice with a little cheese, reserving some for topping. Grill for 1-2 mins until golden and bubbling. Ladle cauliflower soup into bowls. Lay cheesy toasts on soup as shown and top with extra cheese.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set