500ml Chicken or Vegetable Stock
1 Medium size Cauliflower
2 Large Potatoes, peeled & quartered
Freshly ground peppercorns & Salt for seasoning
Cream & snipped Chives or Parsley to garnish
Put stock, cauliflower & potatoes into a pan & simmer until vegetables are soft.
Cool & then blend together, adding pepper & salt to taste. Reheat & serve with a splash of cream & garnish with herb.
Recipe by Sue Turner