Instructions

1:

In a large pot, saute onion and garlic in butter until soft, then add the anchovies, mustard and lemon juice. Add ½ the sachet of hot potato seasoning.

2:

Dice the peeled potatoes and cut the cauliflower into florets, and add these into the pot.

3:

Add the chicken stock, lemon juice and man grind. Stir well and bring to a simmer.

4:

Simmer for around 35 minutes until the cauliflower and potato are super tender.

5:

Use a stick bender to blitz the soup till it’s super smooth. Add in ½ cup cream and blend again.