Cauliflower and potato soup, packed with nutrients and flavour, as well as being super simple to whip up, this one's a winner.

1. Grate the parmesan cheese and set aside.

2. Melt the butter in a medium saucepan and add cauliflower and potato. Sweat with lid on for 10 min.

3. Add stock and salt and bring to a boil. Simmer with lid on for 15 min or until vegetables are tender.

4. Pour contents into a food processor or blender and blend until smooth.

5. Pour back into saucepan on low heat and slowly add cream. Stir until mixed through.

6. Add pinch of nutmeg, stir and serve with Parmesan cheese.

Enjoy!