Cauliflower Cheese Soup


Now in my book this is the perfect winter warmer. It’s a great big pan full of comfort and makes a really hearty lunch. Add as little or as much cheese as you like and  play around with toppings- I’ve suggested a few but chilli flakes or a sprinkle of cayenne will give it a boost. Feel free to change the cheese for something similar- blue cheese gives a lovely full flavour.

Rapeseed oil for frying
1 onion, chopped
1 garlic clove, chopped
1 medium cauliflower, roughly chopped
400ml milk
1 litre vegetable stock

50g cheddar cheese, grated

Heat the rapeseed oil in a large lidded pan and sweat the onion with the lid on until soft but not browned. Add the garlic and continue to cook for a minute.
Stir through all the chopped cauliflower and season, then pour over the milk.
Bring to a simmer and cook for a few minutes, then add half the stock.
Continue to simmer until the cauliflower is soft.
Allow to cool for a few minutes then blend to a smooth consistency.
Return to the pan and gently heat through. Add the grated cheese and stir until melted. If necessary add more stock to get the required consistency.
Serve topped with croutons, crispy fried onion or bacon bits or chopped chives. Or all of these!