This is a delicious soup that is wholesome and tasty, whilst being a perfect dish for those following a FODMAP diet. Cauliflower is creamed with aromatic rosemary and thyme to lift the flavour to another level.
Serves: 2 (you will probably have some left)
Prep time: 15 mins
Cook time: 40 mins
- 3 garlic cloves
- 1 medium head of cauliflower, thoroughly washed
- 2 small potatoes, peeled and cut into cubes
- 1 large onion
- 2 cups of milk
- 2 cups of chicken broth/stock
- ½tbsp of fresh rosemary (needles only)
- Salt and pepper, to taste (try using paprika instead of ground black pepper, it adds another flavour to the soup)
Heat the chicken stock/broth over a medium heat until boiling. While the stock is heating up, dice the onion into eighths and break the cauliflower up into small – medium florets. Cut up the stalk into pieces as well.
Make sure your potatoes are well washed after peeling and then add to the pot with the cauliflower and rosemary.
Bring the soup up to a simmer and add the milk. Bring to the boil and cook until potatoes and cauliflower are tender. Add seasoning to taste.
If you have a stick blender, use it to puree the soup. Otherwise use a normal blender.
Bring the soup back up to a simmer until hot enough to eat. Pour or use a soup ladle to portion the soup into bowls. Add some sprigs of thyme and a little sprinkle of paprika to the top of each soup bowl and enjoy!
For maximum enjoyment, serve with fresh crostino.