Name: Cauliflower soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion, peeled and chopped; 500g cauliflower, chopped into small pieces, including the centre core; 500ml vegetable stock; 500ml whole milk

Two bowls of cauliflower soup next to some seeded bread

2 tbsp olive oil
1 onion
peeled and chopped
500g cauliflower
chopped into small pieces, including the centre core
500ml vegetable stock
500ml whole milk

Method

step 1
Heat the oil in a large lidded pan over a medium heat and cook the onion, uncovered, for 4-5 mins or until softened. Add the cauliflower, stirring to coat the pieces. Cover the pan and reduce to a low heat. Cook gently for 15 mins, stirring from time to time.
step 2
Pour the stock into the pan along with the milk. Bring to the boil, then lower the heat to a gentle simmer and cook for 15 mins more. Allow to cool, then blitz the soup with a stick blender until smooth. To make the soup extra silky, pour the blended soup through a sieve, pushing it through with the back of a wooden spoon. Stir and season to taste, then reheat to serve.