Cauliflower Soup
Ingredients
1 Medium sized, very firm Cauliflower
500 ml Water combined with 2 Knorr Vegetable Stock Pots
50 g Margarine ...
45 ml Flour
500 ml Milk
5 ml Robertsons Cumin
5 ml Robertsons Nutmeg
Robertsons Atlantic Sea Salt
Robertsons Freshly Ground Black Pepper
Instructions
1. Trim the stalk from the cauliflower and cut the florets into small pieces and simmer gently in the stock for 5 minutes.
2. Drain and reserve the stock, and turn out the cauliflower into a dish.
3. Add margarine to the cleaned saucepan and melt over a gentle heat.
4. Stir in the flour and cook gently for 1-2 minutes without browning.
5. Gradually whisk in the stock and milk to make a smooth sauce.
6. Bring to the boil, stirring continually, and simmer for 5 minutes.
7. Add the cauliflower and re-heat gently, then season to taste with Robertsons Cumin, Atlantic Sea Salt, Freshly Ground Pepper and Nutmeg.
