You need
2 tablespoons of vegetable oil
1 large onion, peeled and chopped
2 or 3 garlic cloves, chopped
1 largish potato, chopped
1 large cauliflower, cut into florets
300ml chicken stock (1 stock cube would be fine dissolved in 450ml hot water)
300ml semi-skimmed milk (you may need more if the soup is too thick for your liking)
pinch of nutmeg
salt & pepper
chopped parsley to garnish
1 large pot with lid
something with which you can puree the soup
To make
Heat the vegetable oil in the large pan, add the chopped onion and gently cook until soft, but not brown
Add the chopped garlic
Add the cauliflower and chopped potato, chicken stock and milk
Bring to the boil
Cover the soup, turn down the heat and simmer for 15-20 mins, so the cauliflower is soft
Puree the mixture
Should the soup be too thick for your liking, simply add some more skimmed milk
Add ground or grated nutmeg (most just like a good pinch)
Season to taste with salt and pepper
Chopped parsley and/or some grated cheese is great as a garnish.
Serve warm with crusty bread - such as our Healthy bread