Cauliflower Soup

A light, paprika soup full of colourful vegetables – a spoonable, filling everyday dish.

1. Chop the onion finely and sweat it glassy in the cooking oil over a medium heat. Add the crushed garlic and stir for half a minute, until fragrant.

2. Dust it with the paprika, stir it in quickly (paprika burns in moments, so pull the pan off the heat briefly for this), then add the sliced carrot and the cauliflower broken into florets.

3. Pour in the water and cook it tender under a lid in 20-25 minutes.

4. Season with salt and pepper.

5. Sprinkle generously with chopped parsley and serve hot.

Tip: If you want a silkier soup, blend half the cauliflower smooth and stir it back in – it becomes thicker and more full-bodied.