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Cauliflower and Vanilla Soup

1 sm Cauliflower
1 Red onion; sliced
1 Garlic clove; crushed
1 Vanilla pod; split
1 Vegetable stock cube
100 ml Double cream

Break the cauliflower into florets and cut in slices. Put into a medium pan and add the red onion, garlic and seeds from the vanilla pod.

Crumble the stock cube in and pour enough boiling water over to cover.

Bring to the boil and simmer for 8-10 minutes. Add the double cream.

Pour the soup into a blender and process until smooth. Serve immediately with fresh crusty bread.

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