CAULIFLOWER SOUP

3 adult portions

• 50g butter

• 1 small white onion diced

• 1 medium potato diced

• 1 small cauliflower chopped into florets

• 700ml vegetable stock

• ¼ tsp Chinese five spice (or 1/8 tsp depending on taste)

1. Heat saucepan

2. Melt the butter

3. Add the onion and cook until soft but not coloured for 10 minutes

4. Add the potato and cauliflower bring to boil, add lid, simmer 20 minutes until veg soft

5. Add stock and spice

6. Blitz with a hand blender

7. Season to taste

Top with toasted pumpkin seeds

You can add 100ml milk and 100g cheese and omit five spice

The milk/cheese version is from the covent garden soup book