Cauliflower & apple soup

• butter↗50g g
• onions↗4

  thinly sliced

• cauliflower↗1 ½kg kg

  (about 2 large cauliflowers), broken up into very small florets

• eating apples8

  - 6 cored, peeled and chopped, 2 unpeeled and cut into matchsticks

• vegetable stock↗2

  cubes, or gluten-free alternative, crumbled

• milk↗1 ½l l
• single cream↗8 tbsp tbsp
• olive oil↗

  for drizzling

• a few thyme sprigs

  leaves picked

Step-by-step instructions

1. 1

   Melt the butter in a saucepan, add the onions and fry gently until softened. Add the cauliflower and diced apple and fry for 5 more mins. Add the stock cubes and milk and bring to the boil, then reduce to a simmer and cook for 5 mins, or until the cauliflower and apples are tender.

2. 2

   Use a hand blender or liquidiser to purée the soup until smooth and season (the soup can now be chilled for up to 48 hours or frozen, just reheat to serve). Divide into bowls and swirl 1 tbsp cream in each along with a drizzle of oil. Top with the apple matchsticks and thyme.