serves 4
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
• 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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