Creamy Cauliflower and Pistachio Soup

This is a superb healthy vegetable and nutty soup especially in winter.

Ingredients serve 6

2 tbls olive oil

1 sliced brown onion (150g)

1 tsp minced garlic

1 tsp minced ginger

500 g cauliflower florets

1000 ml vegetable stock

½ tsp salt

¼ tsp ground white pepper

1 tsp mixed dried herbs

100 g pistachio nuts

200 ml cream

Method

Place oil in a medium saucepan with onions and cook over medium heat until onions are soft. Add cauliflower, stock, salt, pepper and mixed herbs, bring to the boil covered. Simmer for approx. 15 minutes until cauliflower is cooked and soft. Remove from the heat and allow cooling. Place the pistachio nuts in a blender and process until coarse meal. Add the soup and blend until smooth. Bring the soup back to the boil and add cream. Pour into bowls and sprinkle with finely chopped parsley and serve with crusty bread.

Note: Try adding other ingredients such as potato and broccoli.