Cauliflower and apple soup
Prep time less than 30 mins
Cook time less than 30 mins
From Operation Hospital Food with James Martin
Take two classic British ingredients and whip up a light, fresh soup.
Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
Add the cauliflower and continue to cook for a further 2-3 minutes.
Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender.
Put the soup in a blender and pulse until smooth.
Season to taste with salt and freshly ground black pepper then serve.
- 2 tbsp olive oil
- 50g/1¾oz butter
- 200g/7oz onion, thinly sliced
- 700g/1lb 9oz cauliflower, very thinly sliced
- 2 Cox’s apples, cored, peeled and diced
- 2 vegetable stock cubes
- 750ml/1¼ pint milk
- 750ml/1¼ pint water
- salt and freshly ground black pepper
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