Cauliflower and apple soup
1 medium, finely chopped
1 clove(s), crushed
1500 g, (1 head) cut into floret
green apple, unpeeled
2 medium, Granny Smith, coarsely chopped
vegetable stock cube
2 individual, to make 1L (4 cups) liquid stock
light thickened cream
¼ cup(s), (60ml)
1 tbs, finely chopped
- Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
- Add cauliflower, apple and liquid stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until cauliflower and apple are tender.
- Blend soup using a stick blender or food processor until smooth. Stir in cream, Season with salt and pepper. Serve sprinkled with chives.