I don't know what I would do without soup anymore; it is such a fab way of getting a lovely meal together quickly. Christopher has been talking about 'soup day' lately, so I suppose all the boys have now accepted it as a fait accompli; Mummy loves soup. As last week's vegetable box contained a large cauliflower, all creamy white and gorgeous, I wanted to do something to make it the real focus of a meal. Cauliflower cheese was the obvious choice, but turning it into this delicately-flavoured, but still very filling, soup meant I could do some of my Cheesy Soda Bread to go with. Christopher has been going on at me to make it again ever since we had it last week, so tonight I finally gave in. Hopefully this will silence the nagging for a day or two). This easily made enough for 4 adults, but the leftovers will make a fine lunch for the children and me tomorrow.
1 onion, finely chopped
2 medium potatoes, peeled and quartered
1 large cauliflower, trimmed and separated into florets
800ml vegetable stock
Heat some olive oil in a large pan and sweat the onion until softened. Add the potato and cauliflower florets, turning them in the fat and juices before pouring in the stock. Stir in the milk, then bring to the boil. Simmer for 25 minutes or so, until the vegetables are really soft and falling to bits. You can help this process along by breaking them up with a wooden spoon as they cook. Purée the soup and season it to taste, then reheat if necessary and serve.
It occurs to me that you could fry some spices with the onion at the start if you want to take this in a different direction. Cumin would be my first choice, but I think some garam masala would be a good option too. I sometimes fry up the leftover cauliflower from a roast in garlic oil with a bit of curry powder. The subtle taste of the vegetable seems a perfect foil for the warm spiciness of Indian flavours.