This cauliflower soup was quick to make and well received at our house. Being fairly restrained on the ingredient list means that you can really taste each of the flavours. Get a good caramelisation going in the pan before you add water to intensify the flavours. This soup is perfect with  garlic butter toast or fresh buttered rolls. Cauliflower Soup Ingredients 1/2 a head of cauliflower 2 potatoes 3 cloves of garlic 2 tablespoons olive oil 1/4 teaspoon brown sugar 2 bay leaves 4 cups water 1/2 teaspoon salt 3 rashers streaky bacon (omit for vegetarian version) 1 cup of milk 2 teaspoons sour cream Preparation Cut the cauliflower into bite sized pieces. Peel and cut the potatoes into 3cm chunks. Heat the olive oil in a hot pan and add the cauliflower and potatoes. I wouldn’t use a pot as you don’t want to overcrowd the vegetables, but you could cook in batches if you prefer. Peel and crush the garlic cloves and add to the pan with the brown sugar and salt. Resist …