Cheesy Cauliflower Soup

Ingredients

• 1 large cauliflower, cut into small florets
• ¼ cup grated yellow cheddar cheese
• 1 teaspoon chopped fresh oregano
• 1 tablespoon + 1 teaspoon oil
• 8-9 garlic cloves, finely chopped
• 1 medium onion, finely chopped
• 1 stalk celery, chopped
• 2 medium potatoes, peeled and roughly chopped
• 1 tablespoon butter
• Salt to taste
• 3 cups vegetable sock
• Crushed black peppercorns to taste
• ¼ cup milk
• ¼ cup fresh cream 

Method

1. Heat one tablespoon oil in a deep non-stick pan, add half the garlic and sauté till it turns light brown.
2. Add onion, mix and sauté on high heat till golden. Add celery and mix well.
3. Reserve some cauliflower florets and add the remaining to the pan, mix well, cover and cook on high heat for four to five minutes.
4. Add potatoes, mix well and cook for eight to ten minutes or till the potatoes turn soft. 
5. Heat butter and remaining oil in another non-stick pan. Add remaining garlic and reserved cauliflower florets and sauté on low heat for two minutes.
6. Add salt and one cup stock to deep pan, stir to mix, cover and cook for two minutes.
7. Add salt and crushed peppercorns to buttered cauliflower-garlic, mix well and sauté till fully done.
8. Switch off heat and cool the cauliflower-potato mixture to room temperature. Blend finely using little water and put it back in the pan.  Put the pan back on heat, add remaining stock and mix. Adjust salt.
9. Add crushed peppercorns and mix well. Bring to a boil on high heat.
10. Add milk, cream and cheddar cheese stir to mix and bring to a boil again. Add oregano and mix well. 
11. Switch off heat and add buttered cauliflower-garlic and mix well.
12. Serve piping hot.

Nutrition Info