16 February 2011
Carrot, Cauliflower and Ginger Soup
Chop a cauliflower, and scrape and chop 5 carrots. Sweat in a little butter in a heavy pan until softened but not coloured. Add a tsp of fresh, grated ginger. Then cover with vegetables stock, and simmer until the vegetables are softened. Season and puree in a blender or food processor. Serve with a swirl of cream or Greek yoghurt, and a sprinkling of whatever green herb you have by you.