Ever wondered what to do with potato skins? You should, as they are a perfect ingredient for a steaming bowl of soup-great for winter months!
- 1 tbsp olive oil (plus extra to serve)
- 1 small onion, diced
- 1 garlic clove, finely diced
- 2 cauliflower heads, roughly chopped
- 200 g white potato skin from (about 6 potatoes)
- leaves from 1 sprig of thyme
- 500ml vegetable stock
- 40 ml single cream (plus extra to serve)
- sea salt and black pepper to taste
- Hit the oil in a saucepan over medium heat. Add the onion and garlic and sauté for 2 minutes. Add the cauliflower, potato skins, and thyme leaves and stir to combine.
- Continue to cook, stirring for one or two minutes.
- Put the stock over the vegetables, cover, and bring to the boil.
- Lower the heat and leave the stock to simmer for 10-15 minutes, or until the scraps have softened.
- Season well. Remove from the heat and leave to cool slightly. Add the cream and use a handheld blender to blitz to your desired consistency.
- Add water if the soup needs thinning out. Drizzle with cream and extra olive oil to serve.
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