Ingredients
1kg cauliflower, florets removed, stalks sliced thinly
2 medium potatoes, peeled, sliced thinly
2 onions, sliced thinly
300ml Norco cream
3 cloves garlic
1 Litre vegetable stock
1 bay leaf
1 large sprig of thyme or rosemary
Olive oil
Method
Saute onion in a little olive oil in a large saucepan until soft and translucent. Do not brown. Add potatoes, cauliflower and garlic and stir to combine. Add stock, herbs and bay leaf and bring to the boil. Reduce heat to simmer and cook until all vegetables are very tender. Remove bay leaf and herbs and add cream and leave to cool a little. Blend with a stick blender in the pot or decant into a bench top blender and process until very smooth. Serve with fresh crusty bread or toasted baguette.
