Creamy Cauliflower Soup

(SERVES 6)

• 1 onion, chopped
• 25 g/1 oz/2 tbsp low-fat spread
• 1 small cauliflower, cut into small florets
• 1 large potato, diced
• 750 ml/ 1 ¼ pts/3 cups vegetable stock, made with 2 stock cubes
• Salt and freshly ground black pepper
• 150 ml ¼ pt/ 2/3 cup skimmed milk
• 60 ml/4 tbsp low-fat double (heavy) cream
• Chopped parsley

Fry (sauté) the onion in the low-fat spread for 2 minutes. Add the remaining prepared vegetables and cook, stirring, for 1 minute. Add the stock, bring to the boil, reduce the heat and simmer gently for 10 minutes or until the vegetables are tender. Puree in a blender or food processor. Season to taste and stir in the milk and half the cream. Reheat. Ladle into warm bowls and garnish each with a swirl of the remaining cream and a little chopped parsley.