Soups are a perfect light dinner. Fast and simple to make,they're filling and warming without weighing you down.
2 tbsp butter or olive oil
½ onion,roughly chopped
½ head cauliflower
600ml chicken stock or vegetable stock
100g yoghurt
salt,to season
1. Place a medium saucepan over medium heat and add the butter or olive oil. Add the onion and fry until fragrant and translucent but not browned,about 3 minutes. Add the cauliflower and stock and bring to a simmer. Simmer for about 10 minutes,until the cauliflower has softened,then transfer to a blender and blend to a smooth puree. Add the yoghurt,season with salt to taste and serve.
Adam's tip: A high-speed blender is a very useful tool in the kitchen,particularly for soups. It will give you a silkier texture than normal blenders will,and you won't need to bother with a strainer.
Also try:Adam Liaw's salted honey and tahini shortbread
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