Cauliflower and walnut soup

Cauliflower and walnut soup


ingredients
1 medium cauliflower, broken into florets
1 onion, roughly chopped
450ml/3⁄4pt vegetable stock 450ml/3⁄4pt milk
25g/1oz walnut pieces
salt and freshly ground black pepper

• Put the cauliflower, onion and stock
in a large heavy saucepan. Bring to the boil, cover and simmer for about 15 minutes until soft.
• Add the milk and walnuts, and stir
through. Purée in a blender or food
processor until smooth.
• Return the soup to the pan. Season
to taste with salt and pepper, then
bring to the boil - be careful not to
scorch. Serve hot.
serves 4