This is a favourite of mine once the weather starts getting colder. I often take some to work in a flask/thermos to have for lunch.


Demi’s Creamy Cauliflower Soup

Serves 4

1 onion, diced
1 tbsp tarragon (dried)
2 garlic cloves, chopped
1 cauliflower, cut into small florets
2 pints (1.2 litres/5 cups) chicken or vegetable stock
2 tbsp chopped fresh chives


Cook the onion in a little of the stock in a large saucepan until it has softened. Add the garlic and cook for another 2 minutes, and then add the tarragon and mix well. Pour in the rest of the stock, and bring to the boil. Add the cauliflower florets, turn the heat right down (to a simmer), cover, and then leave to cook for 15 minutes or until the cauliflower is soft. Leave to cool for 5 minutes.

Blitz in a blender or with a hand blender. Pour into bowls and sprinkle with the chopped chives.