Prep: 10 minutes — Cooking: 20 min (including fussing about with mixers) — Serves: 4-6
1 onion, finely diced
2 cloves of garlic, crushed
2 tbsp oil
½ head cauliflower (about 1kg), chopped into small pieces (including the stem bits)
2c chicken stock
Nutmeg and S+P to taste
1c blue (full) milk
6 slices salami, medium diced and lightly fried if desired
1. Slowly cook the onion and garlic in oil until tender.
2. Add the cauliflower and chicken stock and bring to the boil then reduce to medium heat.
3. Cook until the cauliflower is tender – about ten minutes, adding spices to taste.
4. Whizz with a mixer until your desired consistency is reached. I had mine relatively smooth but still with little bumps, mostly just because my chopper doesn’t completely liquefy things. Be sure to cover the mixer with a tea towel because the soup will burst out and is hot.
5. Put the soup back on the stove on a very low heat and add the milk and salami. Stir frequently to prevent the milk from sticking to the bottom of the pot.
6. When it is as warm as you would like then serve and enjoy. Pair with Moroccan fried chicken for extra yumness.