Cauliflower Soup
Serves: 10
Ingredients
- 1 Litre Millac Gold Double
- 15ml rapeseed oil
- 400g onions
- 2 large cauliflowers, cut into florets (or 900g frozen cauliflower)
- 400g potatoes, peeled and diced
- 600ml vegetable stock (made from stock cubes)
- freshly ground pepper
- salt
Method
Heat the oil in a large saucepan and gently fry the onion until softened.
Add the chopped potatoes, cauliflower florets, vegetable stock and Millac Gold Double and season well.
Bring to the boil. Reduce the heat and simmer for 15-20 minutes.
Allow the mixture to cool slightly then transfer to a blender or food processor.
Blend until smooth. Season to taste and serve into warmed bowls
