It's officially Spring, but we are still in soup mode. Unfortunately Peter has been suffering from wisdom teeth problems, and can't chew due to swelling and soreness. He has been so happy with my soups (although, more than once he has asked me to put Quorn in the blender...) We love vegetably, peppery soups such as this. This will be the last soup for a while, I promise!
1 large onion, chopped
2 cups pumpkin, chopped
1 cup cauliflower, chopped
1 tbsp powdered nutritional yeast
1 tsp salt
2 tbsp pepper
1 cup milk
Fry the onion for three minutes over medium-high heat before adding the pumpkin and cauliflower. Fry, stirring frequently, before adding 2L of water, yeast, salt, and pepper.
Turn the temperature down to low and leave to simmer for twenty-five minutes, stirring occasionally.
Transfer to a blender or food processor, add the milk, and blend until incorporated.
Serve, and enjoy.
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