Mustard-Cauliflower Soup

I buy vegetables with a degree of optimism!  Yes, not only will I get my five a day but hell, I will aim for 6 ....   Mmm, lets say the best laid plans.

So occassionally, I need to do something useful with the remaining vegetables so I've now got a selection of soup recipees which make excellent use of left over veggies.

One of my favorites is Cauliflower soup with mustard.   To start, take two onions and chop them finely before frying in a little oil.  While they are frying, cut up a head of cauliflower into chunks and add to the onion - stirring as it fries.

Then add about a pint of chicken stock (I'm sure vegetable stock would work for the vegetarians) - you can always add a little more water if it doesnt quite cover the cauliflower.  Also add three peels of lemon zest (just use a potato peeler) and a little salt.

Simmer until it is soft and then blitz.  I like the lemon flavour so don't remove the zest but if you want something more subtle, then remove it before blitzing.  Return the mixture to the heat and add 1 / 2 teaspoons of whole grain mustard.  Again, this is a personal taste thing so taste as you add it.

Lovely - Now a littl e hint, don't worry if the soup is grey.  Sounds awful but there is utterly nothing wrong with it.   When you serve, it is lovely to add a sprinkle of chopped garlic chives or a drizzle of truffle oil (that is of course also ideal for a dinner party)

Try it

L xx

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