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
-
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.
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 10
