Creamy cauliflower soup
Cauliflower is a valuable source of dietary fibre and vitamin C.
- 1L vegetable or chicken stock
- 300ml thickened cream
- 750g cauliflower, cut in pieces
- 4 garlic cloves, sliced finely
- 3 tsp pickled ginger
- 2 Tbsp gruyere, grated
- salt and pepper
- 4 Tbsp sour cream
- ¼ bunch chives, sliced finely
- cornbread, to serve
1 Pour the stock and cream in a large pot and bring to the boil over a medium heat. Add the cauliflower pieces, garlic and ginger and simmer for 10 minutes until cauliflower is just softened.
2 Stir in the gruyere and puree using a stick mixer or blender, then season with salt and pepper. Serve topped with sour cream and sliced chives, with warm cornbread.