Categories: Soup

Ingredients

• 2 tbsp olive oil
• 2 large onions, finely diced
• 1 garlic clove, crushed
• 3 large floury potatoes, finely diced
• 3 celery sticks, finely diced
• 7 1/2 cups vegetable stock
• 2 carrots, finely diced
• 1 medium cauliflower, chopped
• 1 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1 tsp mustard powder
• 1/4 tsp caraway seeds
• 1 1/4 cups single cream
• salt and pepper
• shredded spring onions, to garnish

Directions

1. Heat the oil in a large saucepan, add the onions and garlic and fry them for a few minutes until they soften. Add the potatoes, celery and stock and simmer for 10 minutes.

2. Add the carrots and simmer for a further 10 minutes.

3. Add the cauliflower, fresh dill, lemon juice, mustard powder and caraway seeds and simmer for 20 minutes.

4. Process the soup in a blender or food processor until smooth, return to the saucepan and stir in the cream. Season to taste and serve garnished with shredded spring onions.

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