1 medium head cauliflower, florets and stem roughly chopped
1 potato, peeled and diced
4 cups homemade vegetable stock
A pinch of nutmeg
1 teaspoon Dijon mustard
Salt and pepper, to taste
To serve (optional): roasted cauliflower florets, sliced green onions, olive oil, additional pepper
INSTRUCTIONS
In a deep-bottomed saucepan, heat some butter. As it starts to melt, add the onion and garlic and cook without browning until soft, for a couple of minutes.
Reserve a few cauliflower florets to roast for the topping (optional), and add the remaining cauliflower as well as the potato to the mix. Cook for 5 minutes, and add 4-5 cups broth. Bring to a boil, then reduce the heat it and let it simmer covered for 25 minutes, or until the veggies are soft and fall apart.
Working in batches, purée soup in a blender until very smooth. Return the soup to the pot and reheat over medium heat, stirring and adding more stock or hot water to thin out soup if desired.
Add a pinch of nutmeg, some Dijon mustard, salt, and pepper. Taste and adjust seasoning.
Optional: To make the cauliflower topping, toss the reserved florets in olive oil, salt, and pepper. Roast in a 200°C oven for 15 minutes or until golden brown and charred around the edges.
To serve, ladle soup into bowls and top with roasted cauliflower, green onions, a drizzle of extra virgin olive oil, and some cracked pepper.
Recipe by Sprig & Vine at http://sprigandvine.in/creamy-cauliflower-soup/