Cauliflower, Potato And Blue Cheese Soup - cooking recipe

Ingredients

2 tablespoons olive oil
4 sprigs oregano
1 brown onion, chopped
3 garlic cloves, crushed
900 g cauliflower, trimmed and roughly chopped
250 g potatoes, peeled and chopped
1 1/2 liters chicken stock
160 g blue cheese
sea salt and black pepper
1 cup single cream (pouring)

Preparation

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