Cauliflower soup

Winter is well and truly here and I find nothing more warming and comforting than a deliciously nutricious and wholesome soup for lunch. It keeps the chills at bay and provides a fantastic vitamin injection to ward away colds and the flu. I had ordered some wonderful seasonal vegetables in this week's food shop and really fancied a robust cauliflower soup.


What you will need
1 onion
1 leek
1 head of cauliflower
800ml vegetable stock
200ml milk
1 tea spoon dijon mustard
Nutmeg
2 bay leaves


Slice the onions and leeks and soften in some oil for 10-15 minutes.


Meanwhile, seperate the cauliflower into florets. Add these to the softened onion and leeks for a few minutes before adding the vegetable stock, milk, mustard, bay leaves and a grating of nutmeg. Season with plenty of salt and pepper.

Bring the ingredients to the boil, then cover and cook on a low heat for 15-20 minutes until the cauliflower has cooked and the stock has reduced slightly.


Remove the bay leaves and use a blender or hand blender to combine all the ingredients into a soup. Add some more water if you want to thin the soup. Heat through and serve immediately, or split into individual portions for an incredibly satisfying work lunch.

I took portions of the soup to work to have alongside a slice of delicious corn and jalapeno bread.