Cauliflower and watercress soup
( SERVES 6 )
With a base of seasonal cauliflower, this warming soup is sure to delight. This soup is rich and creamy (but without cream), with a hint of peppery watercress. If you can find wild watercress growing in a stream, even better. You will be surprised at its delicate texture and flavour.
- Melt the butter in a large pot. Add the onion and garlic, cooking for 2 minutes to soften. Add the cauliflower, cardamom, milk and stock. Bring to a simmer for 15 minutes, keeping an eye on it so it doesn’t boil over. Add the watercress.
- Leave the soup to cook for 15 minutes before pureeing until smooth. Season with salt and pepper. Serve with homemade croutons.
See more of Angela's soup recipes