Take two classic British ingredients and whip up a light, fresh soup.
- 2 tbsp
onion, thinly sliced
- 700g/1lb 9oz
cauliflower, very thinly sliced
- 2 Cox’s
apples, cored, peeled and diced
vegetable stock cubes
- 750ml/1¼ pint
- 750ml/1¼ pint water
- salt and freshly ground
Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
Add the cauliflower and continue to cook for a further 2-3 minutes.
Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender.
Put the soup in a blender and pulse until smooth.
Season to taste with salt and freshly ground black pepper then serve.