Cauliflower Soup with Herb Oil

Ingredients

• Cauliflower 1 medium head (approx. 600g)
• Vegetable stock 750ml
• Large onion 1
• Garlic cloves 3
• Milk (or double cream for richer soup) 150ml
• Olive oil 50ml
• Fresh parsley 1 small bunch
• Fresh chives 1 small bunch
• Salt to taste
• Black pepper to taste
• For the herb oil
• Olive oil 2 tbsp
• Fresh herbs (parsley, chives, dill, or a mix) small handful

Method

1. Roughly chop the cauliflower into florets. Peel and chop the onion, and mince the garlic.
2. In a large saucepan or pot, heat 2 tbsp of olive oil over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the cauliflower florets and vegetable stock to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the cauliflower is very tender.
4. While the soup simmers, prepare the herb oil. In a small blender or food processor, combine the 2 tbsp of olive oil with the fresh herbs. Blend until smooth. Season with a pinch of salt.
5. Once the cauliflower is tender, carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth. If using a jug blender, do this in batches and be cautious with hot liquids.
6. Return the blended soup to the pot. Stir in the milk (or cream) and heat gently for a few minutes, but do not boil. Season generously with salt and black pepper to taste.
7. Ladle the soup into bowls. Drizzle a swirl of the homemade herb oil over the top of each serving. Serve immediately.