Step 1

Heat the oil in a large lidded pan over a medium heat and cook the onion, uncovered, for 4-5 mins or until softened. Add the cauliflower, stirring to coat the pieces. Cover the pan and reduce to a low heat. Cook gently for 15 mins, stirring from time to time.

Step 2

Pour the stock into the pan along with the milk. Bring to the boil, then lower the heat to a gentle simmer and cook for 15 mins more. Allow to cool, then blitz the soup with a stick blender until smooth. To make the soup extra silky, pour the blended soup through a sieve, pushing it through with the back of a wooden spoon. Stir and season to taste, then reheat to serve.