If you like, use the cauliflower stalks and leaves to make this creamy cauliflower soup and reduce your food waste – the leaves will make the soup a light green colour.
Prep:10 mins
Serves 6
40g unsalted butter1 onion, roughly choppedsmall handful of picked thyme leaves1 medium cauliflower, broken into florets and chopped (reserve the stem and leaves if you like)1 medium potato (such as Maris Piper or King Edward), cut into chunks1 litre vegetable stock500ml whole milk150ml double cream or crème fraîche drizzle of extra virgin olive oil, to serve (optional)
STEP 1Melt the butter in a large saucepan over a medium heat until sizzling, then cook the onions for a few minutes with 2 tbsp of the thyme leaves. Stir in the cauliflower and potatoes (if you like, finely chop the cauliflower stem and add this too) to coat in the buttery onions, then cover and cook over a low heat for about 10 mins, stirring once or twice until the veg is softened but not coloured.STEP 2Pour in the stock and bring to the boil, then add the milk and gently return to the boil. Add the cauliflower leaves, if using, season to taste, then simmer uncovered for 12-15 mins until the vegetables are very soft.STEP 3Stir in the cream and return to the boil. Remove from the heat and blitz using a hand blender until smooth. For an extra-silky finish, you can push the purée through a sieve, but this is not essential. The soup can now be cooled, covered and chilled for up to three days, or portioned and frozen for up to three months. Reheat until piping hot. Ladle into bowls and scatter over the remaining thyme leaves and some seasoning, and drizzle over some olive oil to serve, if you like.
