This is a deliciously creamy soup that packs a load of heart and hormone healthy cauliflower into you whilst feeling comforting and soothing. I used to really dislike cauliflower but have discovered so many new and delicious ways to enjoy it recently. Fabulous in autumn and winter months. (credit to Jo Pratt)
1 onion (chopped)
2 cloves garlic (peeled and chopped)
1 bay leaf
1 large cauliflower broken into florets
1 large potato peeled and chopped
750ml vegetable stock
200g cream cheese
salt and pepper
For the onion topping:
4 large onions, peeled and cut into wedges
Heat the oven to 200 degrees
Put the onions into a roasting tin, drizzle with oil, add small knobs of butter and thyme sprigs and roast for 30-40mins
For the soup:
Melt the butter and add the chopped onion until it starts to soften.
Stir in the bay leaf, garlic, cauliflower and potato and cook covered on a low heat for around 15 mins giving it an occasional stir.
Add the stock and the milk, simmer for 15mins until the veg are soft.
Mix the cream cheese and mustard together, then stir it into the soup.
Remove the bay leaf, turn off the heat and blitz ’til smooth.
Serve with the sticky onions and nigella seeds on top.