Ingredients
30g parmesan cheese
cut into cubes
1 butter
600g cauliflower
cut into florets
3 potato
diced
600g chicken stock
liquid
1 pinch sea salt
to taste
250ml cream
1 pinch nutmeg
Allergy Advice
Contains Dairy
Equipment
- 1 cheese grater
- 1 medium saucepan
- 1 food processor or blender
Instructions
- Grate the parmesan cheese and set aside.
- Melt the butter in a medium saucepan and add cauliflower and potato. Sweat with lid on for 10 minutes.
- Add stock and salt and bring to a boil. Simmer with lid on for 15 minutes or until vegetables are tender.
- Pour contents into a food processor or blender and blend until smooth.
- Pour back into saucepan on low heat and slowly add cream. Stir until mixed through.
- Add pinch of nutmeg, stir and serve with parmesan cheese.
Notes
Tip
Try making your own chicken stock out of chicken bones – extra tasty and nutritious!
