Ingredients
Units
Scale
- 1 tbsp extra-virgin olive oil
- 1 brown onion, chopped
- 1 tbsp garlic butter (or salted butter)
- 2 potatoes, peeled and chopped
- 1 clove garlic, finely chopped
- 1 large head cauliflower, cut into small florets
- 1L chicken stock
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 150ml cream
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened (about 7 minutes).
- Add garlic and cook for 1 minute until fragrant.
- Add cauliflower, potatoes, chicken stock, thyme and garlic butter. Bring to a simmer.
- Cook for 15–20 minutes, until vegetables are very tender.
- Blend in batches until smooth.
- Stir in cream and reheat if needed. Season to taste.
- Serve warm.