There is something very gentle and soothing about a white soup. Its warm paleness and delicate but tasty flavour are most calming. This is a soup for the turn of the weather, sunlit orange and bronze cold autumn days.
Cut the cauliflower into small florets - you should end up with around 450g after trimming. Put into a clean saucepan with the butter and cook it gently for about 5 minutes. Pour over the chicken stock. Cover the pan and bring to a simmer, then cook for around 12-15 minutes, or until very tender - don’t be tempted to add extra water or the finished soup will be too thin.