Cauliflower, Camembert and Purslane Soup • IINH

Name: Cauliflower, Camembert and Purslane Soup • IINH
Ingredients: 20 ml olive oil; 50 g garlic (minced (2 heaped tbsp)); 50 g butter; 250 g onion (finely diced (1 large)); 50 g celery (finely diced (1 small stick)); 5 g thyme (leaves only (2 tsp)); 500 g cauliflower (chopped small (1 small cauliflower)); 250 g potato (peeled and diced (1 large)); 1 litre vegetable stock (2 kallo stock cubes); 150 ml double cream; 200 g camembert cheese (roughly diced); 120 g choose from - rocket, (purslane, water cress or land cress (choose a mix of 1 or 2 leaves)); Seasoning; To serve: Serve with crusty sourdough bread or wholemeal soda bread or wholesome GF bread; To garnish: Extra virgin olive oil (chopped roasted hazel nut, finely chopped thyme leaves)

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This super posh cheesy cauliflower soup is so decadent and nourishing it is to be enjoyed all year round. The purslane adds a host of minerals and vitamins including omega 3 fatty acids, vit A, B & C...

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Ingredients

20 ml olive oil
50 g garlic (minced (2 heaped tbsp))
50 g butter
250 g onion (finely diced (1 large))
50 g celery (finely diced (1 small stick))
5 g thyme (leaves only (2 tsp))
500 g cauliflower (chopped small (1 small cauliflower))
250 g potato (peeled and diced (1 large))
1 litre vegetable stock (2 kallo stock cubes)
150 ml double cream
200 g camembert cheese (roughly diced)
120 g choose from - rocket, (purslane, water cress or land cress (choose a mix of 1 or 2 leaves))
Seasoning
To serve: Serve with crusty sourdough bread or wholemeal soda bread or wholesome GF bread
To garnish: Extra virgin olive oil (chopped roasted hazel nut, finely chopped thyme leaves)