Throw together this comforting and creamy cauliflower soup in just two simple steps. Serve with your choice of crusty bread for lunch or a light supper
- Serves: 4 persons
- 2tbsp olive oil
- 1onion, peeled and chopped
- 500g cauliflower, chopped into small pieces, including the centre core
- 500ml vegetable stock
- 500ml whole milk
Step 1Heat 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 2Pour 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.