Cauliflower Soup

¼ of a cauliflower

1 spring onion

1 small clove of garlic

¼ of a cup of walnuts

½ tsp. of turmeric

2 cups of vegetable or chicken stock

½ tbsp. cooking oil

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Cut the spring onion into fine slices, separating the white pieces from the green.

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Cut the cauliflower into florets and chop the garlic roughly.

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Heat the oil in a pot over a medium heat until it begins to ripple.

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Fry the white pieces of spring onion with the walnuts and turmeric for 20 to 30 seconds.

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Add the cauliflower to the pot and fry it for two to three minutes, stirring frequently but making sure it browns a little to add some sweetness to the flavour.

Now add the garlic, pour in the stock and bring the pot to the boil.

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Turn the heat down to a simmer, cover the pan and cook until the cauliflower is falling apart.  This should take fifteen to twenty minutes depending on how small you have cut the pieces.

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Blend into a smooth soup and serve topped with the green spring onion slices.