1 onion, finely chopped
1 tbsp olive oil
1.5 l vegetable stock, made from stock cubes
Half a cauliflower, chopped into small florets
3 yellow Sweet Palermos, cut into strips
3 sticks of celery, chopped
2 spring onions, cut into thin rings
Salt and freshly ground pepper
1. Heat a little olive oil in a soup pan and soften the chopped onion. Add the vegetable stock and then bring to the boil, stirring continuously. Once the liquid is boiling, add the cauliflower, chopped Sweet Palermos and celery. Simmer gently for 20 minutes.
2. Transfer the soup to bowls and sprinkle some of the chopped spring onion over the top. Season to taste with salt and pepper if desired.
Serving suggestion: delicious with bread sticks