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500g cauliflower (broccoli can substitute for some or all)
1 medium onion
450ml vegetable stock
450ml milk
50g walnuts
ground black pepper to taste
paprika to garnish
1. Break the cauliflower into small florets. Coarsely chop the onion.
2. Put the cauliflower and onion into a pan with stock.
3. Bring to the boil and simmer until the cauliflower is tender (about 15 minutes).
4. Coarsely chop the walnuts.
5. Add the milk and walnuts to the pan and process until smooth.
6. Season the soup and bring to the boil.
7. Serve with a dusting of paprika. (A sprinkling of finely chopped walnuts can also be added.)
Serves four.