Cauliflower Courgette Soup

Cauliflower courgette soup with garlic cream cheese is a creamy, all natural soup containing all the goodness of cauliflower and courgette with a blast of garlic from the addition of the garlic flavoured cream cheese.

4-6

15 minutes

40 minutes +

Stove top cooking

Ingredients

1 large cauliflower

- washed, trimmed, cut into chunks, use outer leaves
2 large courgettes

- trimmed, cubed
60g butter

- or 1 tbsp coconut oil
1 litre stock

- made with one or two vegetable stock cubes
150g garlic cream cheese

- commercial Boursin is good
Freshly ground black pepper

- to taste
Sea salt

- to taste

Instructions

Prepare cauliflower and other vegetables:
01 Wash the cauliflower, trim and cut into medium size pieces. Use the outer green leaves. Roughly chop the onion.
Make soup:
02 Melt butter in a large pan, add onion. Cook for a few minutes to soften. Add all the remaining vegetables. Cover with enough stock to cover all the vegetables and add extra water if required. Season with black pepper. Cover pan with a lid and gently simmer until all is soft and tender.
Blend:
03 With an electric hand held-blender or food processor, blend smooth or until a coarse puree. Add the soft garlic cream cheese, giving another quick blend to infuse. Check the seasoning.
Serve:
04 Take to the table hot and serve in attractive individual bowls or fun china mugs. Delicious with fresh bread.