Cauliflower Cheese Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 carrots
• 2 sticks celery
• 2 medium onions
• 2 garlic cloves
• 800 g cauliflower
• 2 tablespoons olive oil
• 200 g cheddar cheese
• 2 vegetable bouillon cubes (or chicken)
• sea salt
• black pepper, freshly ground
• 1 teaspoon english mustard
• nutmeg (optional)
• 1 7/8 liters water, boiling

Recipe

• 1 peel and roughly chop the carrots.
• 2 slice the celery.
• 3 peel and roughly chop the onions.
• 4 peel and slice the garlic.
• 5 cut the cauliflower into 1.5cm slices.
• 6 put a large pan on medium heat and add 2tb olive oil.
• 7 add all your chopped and sliced ingredients and mix together with a wooden spoon.
• 8 cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
• 9 grate the cheddar into a bowl and put to one side for later.
• 10 put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle.
• 11 stir until the stock cubes are dissolved, then add the vegetables.
• 12 give the soup a good stir and bring to the boil.
• 13 reduce the heat and simmer for 10 minutes with the lid on.
• 14 remove the pan from the heat.
• 15 season with salt and pepper and add the cheese and mustard.
• 16 using a hand blender or liquidizer, pulse the soup until silky smooth.
• 17 divide between your serving bowls and grate over some nutmeg, if you like.
• 18 if you want to dress it up a bit, top it with some lightly fried crispy bacon.