Cauliflower Soup

Cauliflower, along with broccoli, brussels sprouts and cabbage, belongs to the Brassica family of vegetables, which are all excellent sources of vitamin C.

Prepration time : 10 mins
Cooking time : 15 ,oms
Makes : 6-8 serves

Ingredients:
2 teaspoons olive oil
1 small onion, chopped
1 small garlic clove, crushed (optional)
300g cauliflower, cut into small florets
500m salt reduced vegetable or chicken stock

Method:
Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 2-3 mins or until softened.

Add the cauliflower and stock, cover and bring to the boil.

Reduce the heat to low and simmer for 10 mins.

Cool slightly and process in a blender or food processor until smooth.

The soup keeps for up to 3 days in the refrigerator or can be frozen in serving-size portions for up to 2 months.


Source : baby and toodler food book