Serves 4
Ingredients
2 tbsps olive oil
2 shallots, chopped
4 spring onions, chopped
1 clove garlic, crushed
2 stalks celery, chopped
2 medium cauliflowers, broken into florets
1 tsp dried basil
½ tsp dried marjoram
½ tsp dried sage
Salt and freshly ground black pepper
2.5 pints / 1.4 litres / 6 cups vegetable stock
Preparation method
1 Heat the oil in a large pan and cook the shallots and spring onions for 2 minutes.
2 Add the garlic and celery and cook for another 2 minutes.
3 Add the cauliflower and seasonings and cook for 3-4 minutes.
4 Add the vegetable stock and bring to the boil. Simmer for around 15 minutes until the cauliflower is tender.
5 Blend until smooth, then reheat and serve.