Potato Soup with Cauliflower and Cumin
Core
recipe from WW boards
Serves 4
200 g Cauliflower, cut into small pieces
600 g potatoes, peeled and diced
1 Small onion sliced
1 Leek sliced
1 tabs Olive oil
600 ml Skimmed milk
600 ml Chicken stock
Salt and pepper
½tbs Ground cumin
Heat the oil in a pan; add the onion, leek and cauliflower.
Sprinkle lightly with salt and cumin, cover with a lid and cool gently for 10 minutes, add the potatoes and cook for a further 5 minutes.
Add the milk and the stock; bring to the boil and simmer gently until the potatoes are tender.
Blitz the soup in a blender until smooth, re-heat gently and season to taste
600 g potatoes, peeled and diced
1 Small onion sliced
1 Leek sliced
1 tabs Olive oil
600 ml Skimmed milk
600 ml Chicken stock
Salt and pepper
½tbs Ground cumin
Heat the oil in a pan; add the onion, leek and cauliflower.
Sprinkle lightly with salt and cumin, cover with a lid and cool gently for 10 minutes, add the potatoes and cook for a further 5 minutes.
Add the milk and the stock; bring to the boil and simmer gently until the potatoes are tender.
Blitz the soup in a blender until smooth, re-heat gently and season to taste
