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Cauliflower, Potato and Blue Cheese Soup

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“Another delicious recipe from Donna Hay magazine. We had oregano paste, rather than fresh, so we just added some paste to the soup rather than cooking the sprigs.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a medium suacepan over medium heat. Add the oregano sprigs and cook for 1-2 mins or until crisp. Set aside.
  2. Add the onion and garlic and cook for 3-4 mins, or until golden.
  3. Add the cauliflower and potato and cook, stirring, for a further 2 minutes.
  4. Add the stock, increase heat to high and bring to the boil. Cook for 18-20 mins or until potato and califlower are tender.
  5. Add half the cheese, salt and pepper and, using a hand blender, process until smooth.
  6. Stir through the cream. Top with the oregano and remaining cheese to serve.

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