Creamy cauliflower soup

• 2 tbsp olive oil
• 2 tbsp butter
• 1 onion, chopped
• 1 cauliflower, cut into florets
• 1 large mashing potato, peeled and coarsely chopped
• 3 cups liquid vegetable or chicken stock
• 2 cups milk
• ¼ cup cream
• Salt and freshly ground black pepper
• 1/3 cup toasted pine nuts, to serve

1. Heat oil and butter in a large, heavy-based saucepan. Add onion and cook over a low heat for 5 minutes to soften. Add cauliflower, potato, stock and milk and bring to the boil.

2. Turn down the heat and simmer for 15 minutes or until vegetables are very soft. Purée the mixture in a blender, then return to the pan to reheat.

3. Stir in cream and season with salt and pepper to taste. Serve scattered with pine nuts, in bowls.