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1 cauliflower, cut into florets and washed

1 onion, sliced

1 red chilli, left whole

Salt and black pepper

900ml (1½ pints) stock, chicken or vegetable, or water

To serve:
Chopped parsley

This is a light soup which is very low in calories. Don’t be tempted to cook the cauliflower for longer because the soup will lose its delicate flavour. 

Serves 4 soup portions or 8 cups

Place the cauliflower, onion and chilli into a saucepan, season and pour over the stock or water. Bring up to the boil on the Boiling Plate then simmer for 3-4 minutes.

AGA cooking

Transfer to the simmering oven for 20 minutes. Remove from the oven and discard the chilli. Purée the soup and reheat. Check the seasoning and serve a garnish of chopped parsley. Accompany with a savoury scone or soda bread.

Conventional cooking
Simmer on the hotplate until the cauliflower is just tender. Tip – serve the soup in mugs for informal occasions or in tea cups for a dinner party, instead of bowls.

If you like this recipe, you may also like French Onion Soup

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