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How To Cook Cauliflower and Spring Onion Soup?

Cauliflower and spring onion soup

A thick vegetable soup, the green onion tops providing an appealing garnish.
No herbs, spices or stock are required - the flavour of the cauliflower and the onions is more than enough.


Serve 4 to 6

Preparation time: 10 minutes
Cooking time: 10 minutes

 

Ingredients

  • 1 bunch spring onions (about 8 to 10), trimmed
     

  • 2 Tbsp butter
     

  • 1 large potato, peeled and diced
     

  • 1 large cauliflower, chopped (including the stalk)
     

  • 1.2 L (2 pints) water
     

  • Salt and black pepper
     

  • 250 mL (9 fl oz) milk, or more


Method

  1. Reserve the green tops of the spring onions. Chop the white part and add to the butter in a pan and cook slowly for 5 minutes, until the onions are softened.
     

  2. Stir in the potato and cauliflower, cover and cook over a low heat for a further 5 minutes, shaking the pan from time to time.
     

  3. Add the water with the salt and pepper and bring to the boil. Cover the pan, then simmer for 20 minutes.
     

  4. Remove from the heat and allow the soup to cool slightly then puree until smooth. Return to the stove and add the milk, thinning the soup to the required consistency. Reheat gently, seasoning to taste.
     

  5. Finely chop the reserved green onion tops and stir into the soup just before serving.

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