Cauliflower Soup

Para versão Portuguesa clique aqui: “Sopa de Couve-Flor”

2 tbsp olive oil

2 tbsp butter (1+1)

1 small onion, finely chopped

1 carrot, diced

1 small cauliflower head, roughly chopped

2 tbsp parsley, finely chopped

3 cups/750ml water

1 chicken stock cube

2 tbsp flour

1 cup/250ml milk

100ml heavy cream

Salt and pepper to taste

1 natural yoghurt (115g)

In a pot melt 1 tbsp butter and olive oil. Add onion and cook for a few minutes until it starts to brown. Add carrot, cauliflower and parsley and stir to combine. Pour in water, chicken stock cube and bring to a boil. Reduce heat and allow to simmer for 20 minutes.

In a small saucepan, melt 1 tbsp butter. Mix in flour, then milk, whisking until creamy. Remove from heat and stir in heavy cream. Add mixture to the simmering soup. Allow to simmer for 15 minutes. Check seasoning and add more salt and pepper if necessary. Just before serving add the yoghurt and stir well to combine. Serve immediately.