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.
1 cauliflower, cut into florets and washed
1 onion, sliced
1 red chilli, left whole
Salt and black pepper
900ml (1½ pints) stock, vegetable, or water
Serves 4 soup portions or 8 cups
1. 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.
2. 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.
Simmer on the hotplate until the cauliflower is just tender.