1 head of cauliflower broken into florets
1 bunch of silverbeet or Cavalo Nero trimmed (leaves only not the tough white stalks)
I brown onion finely chopped
4 cloves garlic finely chopped
750ml approx. bone broth or stock
Extra virgin olive oil
Freshly ground black pepper
Thyme (6 sprigs)
Meredith goats cheese (1 cube per person)
Heat oil in a large pot over a medium heat and add onion. Cook until softened.
Add garlic and cook for a few minutes.
Add cauliflower florets.
Pour over enough broth/stock to just cover cauliflower.
Once cauliflower is tender, add chopped silverbeet or cavalo nero
& cook for 3 minutes.
Add in fresh thyme leaves according to taste. I used the leaves of approx 6 sprigs.
Allow soup to cool and blend until soup is smooth.
Add in more liquid if necessary to reach desired consistency.
To serve, place 1 cube of Meredith goats cheese in the centre and garnish with a drizzle of olive oil, cracked pepper and a sprig of fresh thyme.
A simple, nutritious @ flavoursome soup that will have you reaching for seconds! About this author
Kate Thomson is a passionate, self-taught cook whose creations are inspired by local and seasonal produce, nutritious wholefoods and flavours from around the world.
Kate loves discovering new flavours, ingredients and recipes, putting her own spin on them and cooking for her family and friends.
To see more of Kate's creations @passa.il.sale