Cream of Cauliflower Soup
1/2 small onion, chopped
100g (4oz, 3/4 cup) cauliflower, chopped
100ml (3 fl oz, scant 1/2 cup) soya milk
1/2 tsp ground cumin
300ml (11 fl oz, 1.25 US cup) vegetable stock
Place everything into a saucepan and bring gently to the boil,
Simmer uncovered (it tends to boil over otherwise) for about 25
minutes, stirring occasionally, until the vegetables are soft.
Puree in a blender, reheat if necessary and serve.
Kate L Pugh