Ingredients

• 1 small whole cauliflower (chopped)
• 2 medium onions (chopped)
• 2 large red capsicums (roasted, seeded and peeled)
• 1 tsp minced ginger
• 1 litre of chicken stock
• 1 Tbsp butter

Method

1. Heat butter in a large saucepan.
2. Sauté onions and ginger for approximately 3 minutes or until onion has softened.
3. Add all remaining ingredients. Bring to the boil. Reduce heat. Simmer for approximately 20 minutes or until all vegetables are well cooked.
4. Allow mixture to cool. Purée soup in a blender.
5. Preheat to serve.