Step 1

Heat the oil in a large saucepan. Add the onion and cook on a medium heat for 3-4 minutes, stirring occasionally until the onions softens.

Step 2

Add the chopped corned beef and stir into the onions (no need to cook it through).

Step 3

Pour in the beef stock, stir and bring to the boil.

Step 4

Add in the carrots and potatoes and simmer for 10 minutes. Stir a few times to break up the corned beef.

Step 5

Stir in the cauliflower, cider vinegar, salt, and pepper, then simmer for a further 10 minutes, stirring a couple of times during cooking.

Step 6

Mix the cornflour with the cold water in a small bowl to make a slurry. Stir a little of the slurry at a time into the soup, until the soup thickens to your liking.

Step 7

Taste the soup and season further if required, then divide between four bowls. Top with parsley before serving for a dash of colour.