Cauliflower is wonderful in soups as it takes no time to cook and, once blended, will make your soup silky smooth.

Serves 2

Ingredients

  • 1 small white onion, finely chopped
  • 1 garlic clove, finely sliced
  • 1 small head of cauliflower, broken down into florets
  • 500ml vegetable or chicken stock
  • 2 tablespoons of dried cranberries, roughly chopped
  • Truffle oil
  • Salt

Method

Pour a small glug (no more than a tablespoon) of oil into a large pan and heat
Add the onion and a large pinch of salt and fry on medium heat until starting to turn glassy (around 10 minutes)
Add the garlic and cook for another minute
Add the cauliflower florets and toss in the onion oil
Pour the stock in and add water if the cauliflower isn’t completely submerged in liquid, bring to boil and simmer until soft and falling apart when skewered with a cutlery knife (roughly 15 minutes)
Blend until smooth, season to taste, adjust with water if too thick and pour into bowls
Decorate with cranberries and truffle oil
You can also sprinkle some chopped herbs over the top, such as chives

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