Cauliflower and apple soup

Take two classic British ingredients and whip up a light, fresh soup.

Ingredients

  • 2 tbsp olive oil
  • 50g/1¾oz butter
  • 200g/7oz onion, thinly sliced
  • 700g/1lb 9oz cauliflower, very thinly sliced
  • 2 Cox’s apples, cored, peeled and diced
  • 2 vegetable stock cubes
  • 750ml/1¼ pint milk
  • 750ml/1¼ pint water
  • salt and freshly ground black pepper

Preparation method

  1. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.

  2. Add the cauliflower and continue to cook for a further 2-3 minutes.

  3. Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender.

  4. Put the soup in a blender and pulse until smooth.

  5. Season to taste with salt and freshly ground black pepper then serve.

Print Friendly
Top