- 5 slices Higher Fibre Loaf (or COBS Bread sliced loaf of choice)
- 1 Tbsp butter
- 1 cup finely grated parmesan cheese
- 1 Tbsp olive oil
- 1 onion, finely diced
- 1 Tbsp diced fresh garlic
- 1 cup diced celery
- Cauliflower florets (approx. 1 extra-large cauliflower or 2 small cauliflowers)
- 2 large peeled potatoes, diced small
- 1 litre vegetable stock
- Salt & pepper
- 1/2 cup heavy cream
- 1/4 cup finely grated parmesan cheese
Place large soup pot over medium heat, add olive oil, when hot add onion, garlic and celery and sweat down for about 5 minutes stirring occasionally.
Add cauliflower and cook for about 10 minutes, stirring occasionally, until most of the florets are slightly golden in colour.
Add vegetable stock and potatoes to the pot, then add in enough water to just cover the cauliflower and potatoes, allow soup to come to the boil, then gently simmer for about 45 minutes or until cauliflower and potato is softened. Season with salt and pepper.
When soup is softened, add mix in batches to a food processor or blender and blend till a smooth consistency is achieved. Place in mixing bowl or back into soup pot, then stir through cream, parmesan cheese and extra seasoning.
To make parmesan soldiers, preheat oven to 180C grill setting. Place bread on lined baking tray, toast bread for 5 minutes on each side, then remove from oven, spread each slice with butter, then top with parmesan and place back in the oven for about 7 minutes until parmesan cheese has melted and is slightly golden. Cut into soldiers.
Serve this creamy Cauliflower Soup with parmesan soldiers made from your favourite COBS Bread loaf for a hearty lunch.