Cream of Cauliflower Soup

Cream of Cauliflower Soup


  • 1/2 small onion, chopped
  • 100g (4oz, 3/4 cup) cauliflower, chopped
  • 100ml (3 fl oz, scant 1/2 cup) soya milk
  • 1/2 tsp ground cumin
  • 300ml (11 fl oz, 1.25 US cup) vegetable stock


Place everything into a saucepan and bring gently to the boil, stirring. Simmer uncovered (it tends to boil over otherwise) for about 25 minutes, stirring occasionally, until the vegetables are soft. Puree in a blender, reheat if necessary and serve. Kate L Pugh

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