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

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

Cut the cauliflower into florets and chop the garlic roughly.

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

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

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.

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.

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

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