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How amazing does this warming winter soup by Bunny Eats Design look!?🙌 Head over to her page for the recipe! And check out her Instagram to score yourself some Borges NZ prizes! 😜

If you ask my husband what my favourite flower is, he will tell you it is cauliflower. 🤣 In season right now. Perfect for cold nights, roasting cauliflower in a little extra virgin olive oil brings out all the flavour. Thanks to Borges NZ I’ve created this beautiful ROAST CAULIFLOWER AND PARMESAN SOUP finished with a drizzle of their extra virgin olive oil. Borges Olive Oil is produced in the Mediterranean and features a cleverly designed DUO cap so you can easily drizzle or pour. Available in New World and Pak’n’Save North Island and Countdown nationwide.

CAULIFLOWER AND PARMESAN SOUP
Serves 4 / Makes 2 litres
INGREDIENTS
1 whole cauliflower (1.3kg)
1 onion, sliced
2 tablespoons Borges Extra Virgin Olive Oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried rosemary
1/4 teaspoon black pepper
2 potatoes
2 cups chicken or vegetable stock
2 cups water
1/2 cup grated parmesan
1/2 cup heavy cream
TO SERVE
Crispy bacon, fresh herbs and Borges Extra Virgin Olive Oil.

Preparation
1. Preheat oven to 200°C.
2. Cut the cauliflower in half and then into quarters. Remove and discard the core sections and cut the rest into florets roughly the same size.
3. Place cauliflower and sliced onion on an oven tray. Drizzle with extra virgin olive oil and sprinkle with seasonings. Toss to combine. Spread out in an even layer and roast for 30 minutes at 200°C until tips are just starting to brown.
4. Pour stock and water into large saucepan and bring to a boil. Peel and chop potatoes into bite-size pieces and place into the pot. Cook for 15-20 minutes until tender.
5. Select 4 pieces of roasted cauliflower to reserve for garnish and add the rest of the cauliflower and onion to the pot along with grated parmesan, simmer for 5 minutes. Blend with a stick blender until smooth. Blend in the cream, adding a little hot water if needed to thin out the soup to a desired consistency. Season to taste.
6. Ladle into bowls and top with cauliflower garnish, chopped crispy bacon, fresh herbs and an extra drizzle of Borges Extra Virgin Olive Oil.

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