Even though there's no cream added to this soup, the cauliflower gives it a delicious, rich, creamy texture.
ingredients
serves 4
1 medium cauliflower
1 medium onion, roughly chopped
1 7/8 cups chicken or vegetable stock
1 7/8 cups skimmed milk
3 tbsp walnut pieces
salt and black pepper
paprika and chopped walnuts, to garnish
method
1. Trim the cauliflower of outer leaves and break into small florets. Place the cauliflower, onion and stock in a large saucepan.
2. Bring to the boil, cover and simmer for about 15 minutes, or until soft. Add the milk and walnuts, then puree in a food processor until smooth.
3. Season the soup to taste, then bring to the boil. Serve sprinkled with paprika and chopped walnuts.
