Our garden patch of cauliflowers was under attack from worms and caterpillars so we decided to salvage the edible ones to make a hot batch of cauliflower soup tonight.

What do I need to make it?

• 1 large cauliflower
• 1 medium onion chopped
• 1 carrot chopped
• 2 celery sticks chopped
• 2 cloves of garlic minced
• 2 sprigs of spring onion (optional)
• 2 green chillies finely chopped
• 2 bay leaves
• 2 vegetable stock cubes
• 50 ml almond milk
• 1 tsp garam masala
• 3 tbsp yogurt
• 50 gms butter
• 2 tbsp oilve oil
• Salt and pepper to taste

How much will I make?

Serves 4

How do I make it?

Heat a pan, add butter and olive oil.  Saute the garlic and bay leaves first for a minute before adding the chopped onion, celery and carrot.  Stir for a couple of minute before adding a bit of salt, pepper and garam masala.  Stir for 30 seconds and then add cauliflower florets, stock cubes and about 3 cups of water.   Bring to boil and simmer till the vegetables are cooked.  Remove the bay leaves before putting blending the soup in a liquidizer to a fine puree.  Return to heat and add the almond milk and yogurt – adjust the seasoning and turn off the heat.  Enjoy.