Popular Cauliflower soup recipe that's a great way to help the kids eat more vegetables.
Soup
Ingredients
1/3 cup unsalted butter
1 onion, diced
1/3 cup plain flour
1 cup Devondale Full Cream Milk
2 cups chicken stock
1 large cauliflower, cut into small florets
Pinch nutmeg
1/2 cup Devondale Full Cream Milk (extra)
Pancetta, fried, cooled and crumbled, to serve
Method
Heat a large saucepan over medium heat. Add butter, stir until melted. Add onion and cook until soft
Add flour and stir over a low heat for 1 to 2 mins until it starts to become thick and well combined. Pour in the milk and continue stirring
Add stock and stir continuously until the mixture comes to a boil. Simmer for 3 minutes
Add the cauliflower pieces, nutmeg and a pinch of salt and pepper. Bring to a boil, reduce heat, then simmer covered for 30 minutes or until cauliflower is soft
Meanwhile, make the garlic crumb
When cauliflower is soft, puree using a stick blender or transfer to a blender. Blend until smooth adding extra milk to thin out the soup if required
Ladle soup into bowls and top with garlic crumbs and crispy pancetta
Serve with crusty bread
Garlic Crumb
Ingredients
1 teaspoon olive oil
1 tablespoon butter
2 cloves garlic, crushed
1/2 cup panko breadcrumbs
Method
Heat oil in a small frypan over medium heat
Add butter and melt. Stir in garlic and fry until fragrant. Add crumbs and stir to combine and gently cook until crispy
