Cauliflower and spring onion (fresh salmon optional)
50 grms butter
2 medium onions chopped
2 teaspoons garlic purée
750 grms frozen or fresh cauliflower
4 spring onions chopped
2 vegetable stock cubes
250 ml double cream
Salt and pepper
200 grms fresh salmon small diced (optional)
Melt the butter with a little water and add the chopped onion (not spring onion)and garlic purée. Cook until onion is soft before adding the cauliflower. Only just cover this with cold water (too much and your soup will be too thin) bring to the boil, add your stock cubes and cook for about 25 minutes until the cauliflower is soft.
Next add the cream and cook for 5 minutes before blending with a hand blender or (bit by bit) in a food processor.
Add the spring onion and salmon if doing so, allow this to cook for a further 5-10 minutes gently before seasoning and serving. Enjoy
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