Rockpool cauliflower and parmesan soup

Recipe adapted from this blogpost

I struggle to cook veggies in this house. The husband is the fussiest person I know, and won’t touch most veggies that aren’t green. Carrots, pumpkin, tomatoes, squash, eggplant, sweet potatoes, the list goes on. I’d say he’s a veggie racist, but given cucumber and zucchini are on his no-eat list too, I just call him BLOODY DIFFICULT.

The only way I get around this is by blending veggies in a sauce (like a bolognese), or into a soup. So I’ve been trawling through various Thermomix blogs to find some great soup recipes for winter.

Cauliflower isn’t on the man’s no-eat list, but put veggies and cheese together in a recipe and I am SOLD, so this is the first Winter 2013 Soup off the ranks.

Ingredients
15g peeled fresh garlic cloves (approx 6-7)
Medium brown onion, peeled and halved
25g olive oil
25g unsalted butter (I was feeling a bit under the weather and sorry for myself, so I used 50g butter and removed the olive oil)
12g sea salt (normal salt to taste is fine)
A decent sized head of cauliflower, cut into florets (approx 800g)
900ml stock (I used chicken stock but veggie should be fine too)
50g single (pouring) cream
15g Dijon mustard, approximately
50g parmesan cheese, finely grated (approximately)

Method
– Place garlic and onion in the TMX bowl, and blitz for 5 seconds/speed 6.
– Add oil, butter and salt, and sauté for 3 mins/100 degrees/speed 1.
– Add cauliflower and cook for another 6 mins/100 degrees/speed 1.
– Add stock and boil for 10 mins/100 degrees, speed 1.

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– Place MC on the cover, and process soup on 10 seconds/speed 9.
– Add mustard and cheese, and cook for 1 minute/100 degrees/speed 1. Dunzo.

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