Ingredients:

• 1 medium cauliflower, broken into florets
• 1 onion, roughly chopped
• 450ml/3-4 pint vegetable stock
• 450ml/3-4 pint Milk
• 25g/1 oz Walnut pieces
• Salt and freshly ground
• Black pepper

Method:

1. Put the cauliflower, onion and stock in a large heavy saucepan. Bring to the boil, cover and simmer for about 15 minutes until soft.
2. Add the milk and walnuts and stir
3. Puree in a blender or food processor until smooth.
4. Return the soup to the pan.
5. Season with salt and pepper, then bring to the boil – be careful not to scorch.
6. Serve hot.

Recipe courtesy of chefmegha