Ingredients
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1 teaspoon olive oil
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1 clove garlic, minced
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100 g potatoes, chopped finely (equiv to 1 medium potato)
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300 g cauliflower, trimmed and chopped
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1 cup low sodium chicken broth or 1 cup vegetable stock
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1 cup water
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salt and pepper, to taste
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1 tablespoon chives, coarsely chopped
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50 g onions, chopped coarsely (1 small onion)
Instructions
- Heat oil in a skillet.
- Cook onion and garlic, stirring, until soft.
- Add potato, cauliflower, stock and water.
- Bring mixture to boil.
- Let simmer, covered, for about 10mins, until vegetables are very soft.
- Using a hand-held blender (or you may transfer the mixture to the blender container), process the mixture until smooth.
- Stir soup gently over low heat for a minute or two.
- Season to taste with salt and pepper.
- Garnish with fresh chives or parsley before serving.