Cauliflower and watercress soup

With a base of seasonal cauliflower, this warming soup is sure to delight. This soup is rich and creamy (but without cream), with a hint of peppery watercress. If you can find wild watercress growing in a stream, even better. You will be surprised at its delicate texture and flavour.

Ingredients

1 Tbsp	Butter
½	Onions, chopped
2	Garlic cloves, crushed
4 cups	Cauliflower, roughly chopped (Main)
¼ tsp	Ground cardamom
3 cups	Milk
1 cup	Chicken stock
2 cups	Watercress (Main)
1 serving	Salt and pepper, to taste
1 handful	Croutons, to serve

Directions

1. Melt the butter in a large pot. Add the onion and garlic, cooking for 2 minutes to soften. Add the cauliflower, cardamom, milk and stock. Bring to a simmer for 15 minutes, keeping an eye on it so it doesn't boil over. Add the watercress.
2. Leave the soup to cook for 15 minutes before pureeing until smooth. Season with salt and pepper. Serve with homemade croutons.

See more of Angela's soup recipes

• Creamy tomato soup
• Cock-aleekie soup