Ingredients
- 2 tablespoons olive oil
- 8 spring onions, minced
- 16 ounces cauliflower, cut into florets (1 head)
- 2 pounds potatoes, peeled, diced
- 1/2 teaspoon caraway seeds
- 6 cups vegetable stock
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Topping
- 2 ounces plain Greek yoghurt (2 tablespoons)
- 1/4 teaspoon caraway seeds
- 2 green onions, minced
How to Make
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Step 1: Heat the olive oil in a large stock pot, and add the spring onions, sliced diagonally and saute‚ for a moment or two.
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Step 2: Add the cauliflower florets, diced potatoes and caraway seeds, and season lightly.
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Step 3: Saute for 10 minutes until lightly golden.
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Step 4: Add the stock and bring the soup to the boil, and simmer for 45 minutes.
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Step 5: Take out some cauliflower, then process with hand held blender until smooth.
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Step 6: Add the remaining small florets of cauliflower and simmer for 10 minutes.
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Step 7: Season to taste.
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Step 8: Serve the soup drizzled with a little yoghurt, a sprinkling of caraway and the spring onion.
We hope you enjoy this recipe!
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