The winter harvest of cauliflowers has begun and what better way to use this fantastic British vegetable than in a soup full of flavour. This cauliflower soup is so easy to make and can be finished in a variety of ways. For this recipe we finish it with some flakes of pollock, raw slices of apple, toasted pumpkin seeds, and virgin rapeseed oil. Alternatively, try finishing with some quickly pan fried queenie scallops and a drizzle of curry oil.

Ingredients

For the soup
1 medium caulifower
100g unsalted butter
500ml semi skimmed milk

For the garnish
2 200g pollock fillets (without skin)
1 apple (braeburn or granny smith)
50ml virgin rapeseed oil
4tspn pumpkin seeds

Method

For the soup

Prepare the cauliflower by removing the outer leaves, cutting out the core, separating the florets and finely slicing all of them. Heat a large wide saucepan on a medium heat then melt the butter until foaming. Add your sliced cauliflower, a sprinkle of salt and place a lid on top of the saucepan, turn the heat up high. After 4 minutes add a splash of water to create some steam and place the lid back on. Repeat this process, stirring occasionally until the cauliflower is very tender. In another pan heat the milk. Add half the milk to the cauliflower, reserving the remaining milk. Bring the cauliflower and milk almost to the boil and place in a blender. Blitz the cauliflower for 3 minutes or until smooth and creamy, adding the remaining milk when needed to adjust the consistency – You want the soup to be the consistency of single cream. Pour the soup into a pan, check the seasoning, and gently reheat while stirring. When hot separate between 4 bowls and garnish.

For the garnish

You can cook the pollock however you like. We prefer to pan fry the fillets as you get a lovely golden colour across the surface. Place the fillets into a hot frying pan with a little rapeseed oil, cook for 5 minutes on a medium heat until golden brown on one side. Turn and cook for a further 2 minutes, seasoning with salt as you go. Remove from the pan, drain, and allow to cool. When cool enough to touch, break the fillet in to flakes and split evenly between the bowls of soup.

Toast the pumpkin seeds in a lightly oiled pan with some salt, until they just start to puff up. Cut the apple in to 4 and remove the core. Slice each quarter evenly and place the slices on the soup with the pollock. Finish the soup with a drizzle of the virgin rapeseed oil.