This is a light soup which is very low in calories. Don’t be tempted to cook the cauliflower for longer because the soup will lose its delicate flavour.
1 cauliflower, cut into florets and washed
1 onion, sliced
1 red chilli, left whole
Salt and black pepper
900ml (1½ pints) stock, chicken or vegetable, or water
Serves 4 soup portions or 8 cups
1. Place the cauliflower, onion and chilli into a saucepan, season and pour over the stock or water. Bring up to the boil on the boiling plate then simmer for 3-4 minutes.
2. Transfer to the simmering oven for 20 minutes. Remove from the oven and discard the chilli. Purée the soup and reheat.
3. Check the seasoning and serve a garnish of chopped parsley. Accompany with a savoury scone or soda bread.
Conventional cooking: Simmer on the hotplate until the cauliflower is just tender.
Tip – serve the soup in mugs for informal occasions or in tea cups for a dinner party, instead of bowls.