Ingredients

1 tbsp olive oil
3 medium potatoes, chopped
1 medium head cauliflower, chopped
5 cups chicken stock
200g Gruyere cheese, grated
½ baguette*, sliced

*Note: Baguette available at Coles stores with in-house bakery only.

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Method

Serves: 4-6

Preparation: 10 mins

Cooking: 20 mins

 

1. Heat oil in a large saucepan on medium. Add potato and cauliflower. Cook for 2 mins, stirring. Add stock and bring to boil. Reduce heat to low, cover and simmer for 20 mins, until vegetables are tender. Using a hand blender, puree until smooth. Season with salt and pepper to taste.

 

2. Place bread slices onto a tray. Lightly toast each side under a grill. Sprinkle each slice with a little cheese, reserving some for topping. Grill for 1-2 mins, until golden and bubbling. Ladle caulifl ower soup into bowls. Lay cheesy toasts on soup as shown and top with extra cheese.

 

* $3.50 per serve as at June 2009