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Cauliflower makes a beautiful creamy soup with a delicate flavour. Try it with the herb bread, quick and easy focaccia or hot garlic bread .

SERVES 4

15g (½oz) butter

1 tbsp olive oil

1 onion, chopped

1 potato (about 150g (5oz))

½ fairly small cauliflower (about 225g (8oz)), broken into florets

1.2 litres (2 pints) light vegetable stock or water

1 tsp vegetable bouillon powder

150ml (5fl oz) single cream (optional)

salt and freshly ground black pepper

a pinch or two of freshly grated nutmeg

2 tbsp flaked almonds, toasted to garnish

Melt the butter with the olive oil in a large saucepan. Add the onion and fry for 5–7 minutes, covered, until it is beginning to soften but not brown.

Add the potato and cauliflower to the pan and cook for a further 2–3 minutes, stirring often. Be careful not to let them brown, as this will spoil the delicate flavour.

Pour in the stock or water and add the bouillon powder, bring to the boil, cover and leave to simmer over a gentle heat for about 20 minutes until the vegetables are soft.

Blend until very smooth and velvety. Stir in the cream, if you’re using it, and season well with salt and plenty of freshly ground pepper and grated nutmeg. Reheat, serve in warm bowls, and scatter over some crunchy golden flaked almonds.