Cauliflower soup with sundried tomato
Main Dish, Soup
medium, peeled and sliced
head, cored and roughly chopped
dried vegetable mix
(mix of dried bell peppers, onion, carrots and celery)
sliced and divided
Heat the oil in a large pan over a low heat. Add onions and fry for about 2-3 minutes until softened.
Add the cauliflower florets to the pan, stir well and season with the dried vegetable mix, salt, and nutmeg. Fry for about 1-2 minutes, stirring regularly, then add 1-2 sundried tomatoes.
Add the water and cover. Cook for 15 minutes at a low heat.
Once the cauliflower is soft, remove 3-4 florets, then blend the remaining mixture until smooth.
Place the reserved florets into a bowl and pour in the creamy soup.
Decorate with the fresh parsley and the remaining sundried tomatoes. Enjoy!