1 Head cauliflower
1 Brown onion
1 White waxy potato
6 Cloves garlic
2 Cups frozen peas
1L Salt reduced vegetable stock
1/3 Cup milk
Salt + Pepper
Toasted bread to serve
Step 1: Mince garlic, dice onion into small pieces, and peel and cut potato into small cubes.
Step 2: In a large pot, pre-heat oil, and when it starts to smoke, add garlic, onion and potatoes and allow to cook for 5 minutes. Then add vegetable stock and bring to the boil and allow to cook for 10 minutes.
Step 3: Meanwhile, cut cauliflower into small florets, and after mixture has boiled for 10 minutes, add cauliflower to pot.
Step 4: Allow mixture to cook for another 10 minutes with the cauliflower before adding the 2 cups of frozen peas. Add salt and pepper and cover with lid and allow to cook for 15 minutes.
Step 5: When cauliflower has softened, remove from heat and allow to cool for 5 minutes. Then with a stick blender, blend the soup until smooth. When smooth, add milk and use stick blender to mix in milk.
Step 6: Ladle soup into 4 bowls, topped off with diced chives, additional pepper, and serve with toast.
This is a surprisingly filling dish, and can easily be dinner on a night where you want to go meat free. You can double the portions and make extra for a second night or for lunch the next day.