Cauliflower Soup with Nutmeg

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A classic, mellow cauliflower soup made warm and familiar with a touch of nutmeg. Ideal for a simple lunch or as a starter on a winter menu.

Serves: 4 people

Preparation time: 25 min

Ingredients

• butter – 2 tbsp
• onion, chopped – 1 medium
• leek, sliced – 1 small
• cauliflower florets – 1 lb
• potato, diced – 1 medium
• vegetable stock – 5 cups
• heavy cream – 1/3 cup
• nutmeg – 1/4 tsp
• salt – 1 tsp
• white pepper – 1/2 tsp

Method

1. Melt the butter in a soup pot and cook the onion and leek for 5 minutes until soft and fragrant.
2. Add the cauliflower and the potato, season lightly, and cook for 2 minutes while stirring.
3. Pour in the stock and simmer for 20 minutes, or until the vegetables are fully tender.
4. Blend the soup until smooth, then stir in the cream and nutmeg. Taste and adjust with salt and pepper.
5. Ladle into warm bowls and finish with a little extra nutmeg.