Cauliflower and Rosemary Soup

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

1. 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.
2. 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.
3. 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.
4. Return the soup to the pot and bring it to a simmer. Season to taste with salt and pepper.
5. 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!