Cauliflower Cheese Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 ounce butter
• 1 large onion, finely chopped
• 1 large cauliflower (about 2lb)
• 1 potato, peeled and cut into chunks
• 3 cups vegetable stock (from a cube is fine)
• 1 2/3 cups milk
• 4 ounces sharp cheddar cheese, shredded

Recipe

• 1 heat the butter in a large saucepan.
• 2 tip in the onion and cook until softened, about 5 mins, stirring often. add the cauliflower, potato, stock, milk and seasoning.
• 3 bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
• 4 whizz in a food processor or crush with a potato masher until you get a creamy, thick soup.
• 5 top up with more milk to thin a little if serving in mugs. you can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month.
• 6 when ready to serve, warm through, ladle into mugs or bowls, top with the cheese, then stir through before eating.