Cauliflower Soup.

½ Cauliflower.
1 onion (chopped)
1 carrot (grated)
Heaped teaspoon of curry powder.
 Pint of Chicken stock (or 1 stock cube) pepper to taste.
2 tblspn of cream.
Grated parmesan or cheddar cheese to serve.

Cook cauliflower  until soft.  Spray the bottom of a large saucepan with oil and add a knob of butter and heat, add the chopped onion and the grated carrot, put the lid on and sweat for about two minutes.

Add the chicken stock, the cauliflower and  the curry powder and mash with a potato masher, (I used a hand held whiz.)
Add the cream and  cook for a further 4 minutes, serve and top with the shredded cheese or parmesan.
This recipe is fine if you substitute broccoli in place of cauliflower, or a mixture of both.

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