Cauliflower Celery Soup

Ingredients

A

1 tblsp butter
1 onion (chopped)
1 stalk celery (chopped)
1 potatoe (chopped)
1 carrot (chopped)
1 leek (chopped)
1/2 tsp ground nutmeg

B

500gm cauliflower (cut into florets)
1 litre chicken or vegetable stock
250ml cream
1 tsp chicken granules
salt and ground pepper to taste

1.

Melt butter in a large pan, saute onions for 1 - 2 mins. Add in rest of ingredients A. Cook stirring for a further 2 - 3 mins.

2. Add in cauliflower together with chicken or vegetable stock and bring to boil. Reduce the heat and simmer for 1 hour until vegetables are tender. (using pressure cooker 2nd ring, 10 mins)

Transfer to food processor and process in batches until smooth.

Return to pan and add cream and season to taste. Reheat gently do not allow soup to boil.

(Vegetable stock)

1 tblsp oil
1 onion
2 leeks
2 carrots
2 stalks celery
2 bay leaves
2 cloves unpeeled garlic
8 black peppercorns
spring of thyme and parsley