Cauliflower soup

This delicious soup is warming and economical, and as a nice thick soup can be a great meal on a cold night.

Cooking directions

• Cook onions and potatoes gently in margarine for about 10 minutes, stir often so they soften but don’t brown.
• Add cauliflower to onions and potatoes. Cook for a further 5 minutes.
• Sprinkle over curry powder and continue to cook.
• Add chicken stock. Simmer for about 20 minutes or until vegetables are soft.
• Mash or puree in a blender (a stick blender works well for this)
• Add milk and bring back to a simmer for a few minutes. Season with pepper and serve with pita bread pizzas, cheese melts or quesadillas

Hints

• Leftovers can be frozen for up to three months. As a milk-based soup, it's best to reheat in a double boiler and straight from the freezer rather than thawing.
• If you are using stock, you will find you don’t need any salt.

Ingredients

1 medium onion, thinly sliced

2 medium potatoes, cubed

2 tablespoons margarine

1 medium cauliflower, cut into small pieces

2 teaspoons curry powder

4 cups low-salt chicken stock, or 3 teaspoons stock powder with 4 cups water

2 cups low-fat milk