Ingredients

 

1 medium-sized head of cauliflower or a good sized bunch of broccoli or a mixture of both

4 medium carrots or 2 medium-sized potatoes cut into 2cm cubes

1 large onion, sliced

600ml good vegetable stock

400ml whole milk (use non-dairy milk if you prefer)

3 tblsp olive oil

30g butter (or use a little more oil)

Sea salt and black pepper

1 bay leaf

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To make

Firstly, trim the cauliflower and broccoli – separate the chunky stalks and chop them into 1 cm pieces. Put the florets to one side.

Heat the oil and butter in a large saucepan and add the carrots or potatoes, onion and chopped cauliflower stems. Allow to sweat  over low heat for about 10 minutes.

Add the cauliflower or broccoli florets and stir to coat with oil.

Add the stock, milk and bay leaf then bring to a gently simmer for about 15-20 minutes or until everything is soft.

Remove from the heat and remove the bay leaf. Use a stick blender to blend it until it's smooth and creamy. Taste and add salt and black pepper to taste – when I made this with carrots, the soup was surprisingly sweet so you may need more salt.

 

Serve with toasted seed croutons and keto bread rolls