Fresh and Creamy Cauliflower Soup

This is a deliciously creamy soup is a medley of cauliflower, carrots, and celery. Perfect for a chilly and rather rainy spring evening here in the North. Serve with a seasoned garlic and parsley bread for a nice and hearty meal.

Ingredients:
1 tbsp + 1 tsp butter
1 tsp olive oil
½ onion, diced
1 whole carrot, diced
1 stalk celery, diced
2 cups cauliflower florets
2 tbsp fresh parsley, chopped
4 cups Homemade Vegetable Stock
1 tbsp corn flour
1/2 cup whole milk
1 tbsp half and half (single cream)
Salt, to taste

Method:

1. Pour the olive oil and the 1 teaspoon of butter into a large soup pan. 
2. Add the onion and cook until it is well softened and begins to caramelise.
3. Next, add the carrots and celery and cook for 5 minutes. Now add cauliflower and parsley and stir to blend all ingredients. 
4. Cover the pan and cook over very low heat for 15 minutes. 
5. Pour in the Homemade Vegetable Stock. Bring to a boil, reduce heat and then allow to simmer.
6. In a separate saucepan, melt the one tablespoon butter. Whisk the corn flour and milk in a teacup, then add this flour-milk mixture slowly to the butter, whisking constantly. 
7. Remove from heat and stir in the single cream. 
8. Add this cream sauce to the simmering soup. 
9. Simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
10. Top with sour cream and freshly chopped parsley just before serving.

Vegan Substitutes: Try unflavoured soy milk as a dairy substitute, and non-dairy margarine for butter.

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