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| Cauliflower & walnut soup |
ingredients
- 1 medium cauliflower, broken into florets
- 1 onion, roughly chopped
- 450ml/3⁄4pt vegetable stock
- 450ml/3⁄4pt milk
- 25g/1oz walnut pieces
- salt and freshly ground
- black pepper
Serves 4
- Put the cauliflower, onion and stock in a large heavy saucepan. Bring to the boil, cover and simmer for about 15 minutes until soft.
- Add the milk and walnuts, and stir through. Purée in a blender or food processor until smooth.
- Return the soup to the pan. Season to taste with salt and pepper, then bring to the boil – be careful not to scorch. Serve hot.
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