This soup is great during the winter when your hungry but not starving, it is a filling dish with great flavours. Serves 6-8
1 small-medium white onion
Knob of butter
500ml-1 litre of chicken stock
- Floret the cauliflower heads and place in a large saucepan with a knob of butter, the white onion and place on a tight fitting lid and allow to steam until the cauliflower is completely cooked – even overcooked.
- When the cauliflower is cooked puree with a little chicken stock and pass through a fine strainer to eliminate the grainy texture and make it a much smoother soup.
- At this stage you can add the remainder of the chicken stock and return the soup to the heat.
- This soup it quite filling, the way the cauliflower is cooked retaining all of its nutrient and giving it a creamy consistency without adding the extra fat you can jazz it up a bit by adding an extra flavour to the mix you can add a tiny pinch of mild curry powder just to the individual serving and mix through creating a nice mix of flavours.