Cauliflower cheese soup

⇐ Soups

Ingredients

25g butter

1 small onion, finely chopped

1 medium potato, diced

1 medium (±300g) cauliflower, in small florets - no, use more

500ml vegetable stock

150ml milk

100g cheddar cheese

salt & black pepper, grated nutmeg?

Method

1. Melt the butter in a pan and add the onion and potato. Cook gently without colouring for 5 minutes
2. Add the cauliflower and stock. Bring to the boil, cover and simmer gently for 20 minutes, or until the vegetables are soft.
3. Take off heat and allow to cool slightly. Blend until smooth, using some of the milk to help the blades turn if necessary
4. Return to the pan and add the remaining milk and cheese and reheat gently, melting the cheese - do not allow to boil. Check seasoning

Soup for All Seasons Mike Money, New Covent Garden Soup Co