“This is a light soup which is very low in calories. Don’t be tempted to cook the cauliflower for longer otherwise the soup will lose its delicate flavour.”

Ingredients
Serves 6

•    1 cauliflower, cut into florets and washed
•    1 onion, sliced
•    1 red chilli, left whole
•    Salt and black pepper
•    900ml (1½ pints) stock, chicken or vegetable, or water

To serve:

•    Chopped parsley


Method

Place the cauliflower, onion and chilli into a saucepan, season and pour over the stock or water. Bring up to the boil on the Boiling Plate then simmer for 3-4 minutes.

2, 3 and 4 oven AGA: Transfer to the Simmering Oven for 20 minutes.

Remove from the oven and discard the chilli. Purée the soup and reheat. Check the seasoning and serve a garnish of chopped parsley. Accompany with a savoury scone or soda bread.

Conventional cooking: Simmer on the hob until the cauliflower is just tender.

Tip – serve the soup in mugs for informal occasions or in tea cups for a dinner party, instead of bowls.