Take two classic ingredients and whip up a light, fresh vegetarian soup to feed a crowd in style
Prep:5 mins
Serves 8
50g butter4 onions, thinly sliced1 ½kg cauliflower (about 2 large cauliflowers), broken up into very small florets8 eating apples – 6 cored, peeled and chopped, 2 unpeeled and cut into matchsticks2 vegetable stock cubes, or gluten-free alternative, crumbled1 ½l milk8 tbsp single creamolive oil, for drizzlinga few thyme sprigs, leaves picked
STEP 1Melt the butter in a saucepan, add the onions and fry gently until softened. Add the cauliflower and diced apple and fry for 5 more mins. Add the stock cubes and milk and bring to the boil, then reduce to a simmer and cook for 5 mins, or until the cauliflower and apples are tender.STEP 2Use a hand blender or liquidiser to purée the soup until smooth and season (the soup can now be chilled for up to 48 hours or frozen, just reheat to serve). Divide into bowls and swirl 1 tbsp cream in each along with a drizzle of oil. Top with the apple matchsticks and thyme.
