Ingredients:
1 Tbsp Butter
1 Onion, diced
½ tsp Salt
½ cup bacon, diced (optional)
2 Cloves Garlic, crushed
1 Large Potato, diced
1 Head Cauliflower
2 Cups Chicken/Vege Stock
1 to 2 Cups Milk
1/8 tsp Nutmeg
¼ tsp Pepper
2 Tbsp Chopped Parsley
1 Grated Zucchini
Method:
Melt the butter in a large pot over medium heat then add the onion and salt. Cook stirring occasionally until onions are softened, add diced bacon and garlic and cook for a further 5 minutes. Add the potato and cauliflower then cover the pot and allow everything to steam for 3 minutes. Pour in the broth and allow it to come to a boil before reducing the heat to maintain a steady simmer and cook the soup until the vegetables are tender about 10-15 minutes. Blend the soup with the milk, nutmeg, pepper and chopped parsley. Add the grated zucchini, stirring so the zucchini warms through. Serve with a sprinkling of chopped parsley.
Serves: 4
Note:
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