- 1 cauliflower, cut into florets and washed
- 1 onion, sliced
- 1 red chilli, left whole
- Salt and black pepper
- 900ml (1.5pints) stock, chicken, vegetable or water
- Chopped parsley
Place the cauliflower, onion and chilli into an saucepan, season and pour over the stock or water. Bring up to the boil on the Boiling Plate then simmer for 3 - 4 minutes.
2, 3 and 4 oven AGA: Transfer to the Simmering Oven for 20 minutes.
Remove from the oven and discard the chilli. Puree the soup in a blender and reheat. Check the seasoning and serve a garnish of chopped parsley.
Accompany with a savoury scone or soda bread.
Rayburn cooking: Cook on the hotplate until the cauliflower is tender.
Conventional cooking: Simmer on the hob until the cauliflower is just tender.
Tip - serve the soup in mugs for informal occasions or in espresso cups for a dinner party, instead of bowls.
Recipe by Dawn Roads.