Ingredients
- 2 tablespoons Cobram Estate Garlic & Rosemary Infused extra virgin olive oil
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 1 litre (4 cups) vegetable stock
- 1 medium head cauliflower, stem removed and cut up into 1 1/2-inch floret (about 2 1/2 cups)
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- Freshly grated zest of 1 lemon, for serving (optional)
- Toasted pieces of bread for the top
Method
- Heat 2 tablespoons of Cobram Estate Garlic & Rosemary Infused extra virgin olive oil over medium-low heat in a heavy pot or Dutch oven. Add the onion and garlic, stirring occasionally, until tender and soft 6 to 8 minutes.
- Add the vegetable stock, cauliflower, salt and pepper, and bring to a boil over high heat. Lower the heat, cover, and simmer until the cauliflower is tender about 10 minutes.
- Carefully remove some of the vegetable stock and blend the cauliflower with a handheld blender until creamy. Add a drizzle of Cobram Estate Garlic & Rosemary Infused extra virgin olive oil to taste, and blend to combine. If the soup is a little too thick add some more vegetable stock to make it thinner.
- Return the soup to the pot and bring it to a simmer. Season to taste with salt and pepper.
- Serve the soup in bowls and garnish each serving with a swirl of the Cobram Estate Garlic & Rosemary Infused extra virgin olive oil, a few pieces of toasted bread, and a sprinkle of lemon zest and enjoy!