Here's an easy soup for winter.
Saute an onion in oil, then add an entire cauliflower, chopped. Give it a good stir around, then turn the heat way down low and let it sweat for five minutes. Now add a chopped clove of garlic and after a minute or two, four cubed potatoes. Cover the lot with chicken or vegetable stock and add a bay leaf, salt and pepper.
Simmer until everything is nice and tender, then puree half and return it to the pot. Stir some milk through and reheat, without boiling, before serving.
How to garnish? Well you don't have to, but this is how we had our cauliflower soup:
William had his with a little plain yogurt on top.
T. likes cheese so she piled her bowl up with some grated Colby and chopped parsley.
I like a bit of heat so I threw a good tablespoonful of Fern's hot lime pickle into mine. That stuff is fantastic, it has whole sections of pickled lime and the heat is intense so it worked beautifully with the bland, nutty taste of the soup.
We also warmed up a couple of frozen flakey rotis out of the freezer – just because they were there - and had those with our soup. Yum.