CAULIFLOWER & POTATO SOUP

SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 1386kj

40g butter 1 onion, sliced 3 potatoes, peeled, chopped, plus 1 extra, thinly sliced 6 cups stock 1 bay leaf 1 head cauliflower, roughly chopped ¼ cup cream 2 tbsp smoked almonds, chopped, to serve chopped flat-leaf parsley, to serve

1 In a saucepan, melt half butter on medium. Saute onion 4-5 minutes until tender.

2 Add potatoes, stock and bay leaf. Bring to the boil. Boil 5 minutes.

3 Reduce heat to medium. Add cauliflower and simmer, covered, 3 minutes until tender.

4 Discard bay leaf. Using a handheld stick blender or food processor, puree soup until smooth. Season to taste.

5 Meanwhile in a large frying pan, melt remaining butter on medium. Cook extra sliced potato 1-2 minutes, each side, until golden and crisp.

6 Drizzle soup with cream and top with chopped almonds and parsley. Serve with crispy potato slices.

VARIATION TIP Slice a few brussels sprouts and saute in butter with the potato. Accompany with a loaf of crusty bread.