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); Serve with crusty sourdough bread or wholemeal soda bread or wholesome GF bread; 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)
Serve with crusty sourdough bread or wholemeal soda bread or wholesome GF bread
Extra virgin olive oil chopped roasted hazel nut, finely chopped thyme leaves