Cauliflower Soup

Recipe from Paul O'Hare

2 tblsp sunflower oil
1 onion, chopped
1 medium-size cauliflower, split into florets
425 ml / 15 fl oz vegetable stock
1/4 tsp nutmeg
toasted, flaked almonds to garnish
2 tsp cornflour
175 gm / 6 oz natural yoghurt

Method:

Heat the oil in a deep-sided pan and fry the chopped onion until it is transparent. Add the cauliflower florets and fry for about one more minute. Add the vegetable stock and cook for a further 15-20 minutes until the cauliflower is soft.

Next, purée the mix in a blender or food processor and return it to the pan, adding the nutmeg and seasoning to taste. Blend the cornflour and yoghurt and add it to the mix. Cook the mixture further until the soup becomes slightly thickened and smooth.

Sprinkle the almonds on top and serve immediately.

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