Cauliflower Parmesan Soup

Ingredients

• 1/2 leek, washed and sliced
• 1/2 onion, chopped
• 1/2 cauliflower, cut into florets
• 2 large potatoes
• 2 cups vegetable stock, heated
• 2 cups water, heated
• 1 tbsp. olive oil
• 1 tsp. oregano
• 1 tsp. margoram
• 1 tbsp. fresh parmesan cheese or Reggiano

Method

1. 1In a large pot, sauté the leek and onion with the olive oil until softened, around 10 mins.
2. 2Add cauliflower florets, potato and the stock, bring to the boil stirring occasionally. Add the oregano and marjoram then season with S & P. Once stock is boiling, reduce heat to a simmer until cauliflower has softened. This should be around 15 - 20 mins.
3. 3Add parmesan cheese then blend the soup with a hand blender.
4. 4Serve immediately.