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Cauliflower Soup

From our Lakeland More Slow Cooking book

serves 8


    • 40g butter
    • 2 large brown onions, peeled and coarsely chopped
    • 3 cloves garlic, crushed
    • 1 litre vegetable stock
    • 1.2kg cauliflower, cut into florets
    • 2 medium potatoes, peeled and coarsely chopped
    • 500ml water
    • 300ml single cream
    • Freshly ground black pepper
    • 2 tbsp finely chopped fresh flat-leaf parsley


  1. Heat the butter in a large frying pan; cook the onion, stirring, until softened. Add the garlic and, cook, stirring, until fragrant. Add the stock and bring to the boil.
  2. Transfer the onion mixture to a slow cooker. Add the cauliflower, potato and water. Cover and cook on low for 6 hours.
  3. Blend the soup until smooth and stir in the cream, reserving a little to garnish. Cover and cook on high for about 30 minutes, until hot.
  4. Serve into bowls, garnish with a swirl of cream and sprinkle with black pepper and parsley.

    We made this in a slow cooker, but it could also be made in a large pan. .

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