• 40g butter
  • 2 large brown onions, peeled and coarsely chopped
  • 3 cloves garlic, crushed
  • 1 litre vegetable stock
  • 1.2kg cauliflower, cut into florets
  • 2 medium potatoes, peeled and coarsely chopped
  • 500ml water
  • 300ml single cream
  • Freshly ground black pepper
  • 2 tbsp finely chopped fresh flat-leaf parsley


  1. Heat the butter in a large frying pan cook the onion, stirring, until softened. Add the garlic and, cook, stirring, until fragrant. Add the stock and bring to the boil.
  2. Transfer the onion mixture to a slow cooker. Add the cauliflower, potato and water. Cover and cook on low for 6 hours.
  3. Blend the soup until smooth and stir in the cream, reserving a little to garnish. Cover and cook on high for about 30 minutes, until hot.
  4. Serve into bowls, garnish with a swirl of cream and sprinkle with black pepper and parsley.