Quick and simple to make, this creamy soup will warm you up from the inside out

Potato soup on a rusty background
Makes:  6
Fresh from the garden:  bay leaf, cauliflower, onion, parsley, potato
Season:  Winter/Spring

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Equipment

What to do

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Heat the olive oil in the large pot over medium heat.

  • 3. Add the garlic and onions, and sauté for 2 minutes.

  • 4. Add the potato and cauliflower, cook for a further 5 minutes.

  • 5. Add the stock and the bay leaf, bring to a boil, then reduce to a low simmer and cook for about 25 minutes until the cauliflower and potato are soft and tender.

  • 6. Remove from heat and remove the bay leaf.

  • 7. Purée with the hand blender, until smooth.

  • 8. Stir through the milk, and season with salt and pepper to taste.

  • 9. Ladle into bowls and sprinkle over nutmeg and parsley.

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