Creamy cauliflower soup

Serves 4 people

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.