A creamy textured Chawage Cauliflower soup recipe with smoked haddock and zhug vinegrette drizzle

Ingredients

• 1kilo cauliflower florets cut into small pieces
• 2 large onions peeled and sliced
• 50g butter or 2 tablespoons olive oil
• 400g peeled and chopped potatoes
• 2 pints hot chicken or vegetable stock
• 2 heaped teaspoons organic Chawage Steenbergs traditional salt to taste
• Large piece smoked haddock cut into four pieces
• 200ml milk to poach the fish
• 1 teaspoon organic Zhug hot spice blend
• 2 tablespoon olive oil
• 1 tablespoon organic cider vinegar
• Pinch - to taste Steenberg's organic perfect salt