Creamy cauliflower soup
Great for a cold night, as an easy light dinner or entree
- Heat oil and butter in a large, heavy-based saucepan. Add onion and cook over a low heat for 5 minutes to soften. Add cauliflower, potato, stock and milk and bring to the boil.
- Turn down the heat and simmer for 15 minutes or until vegetables are very soft. Purée the mixture in a blender, then return to the pan to reheat.
- Stir in cream and season with salt and pepper to taste. Serve scattered with pine nuts, in bowls.