Cauliflower & Cheese Soup

15 prep, 15min cook

Serves 4

Ingredients

1 small cauliflower

1 large potato

2 garlic cloves

1 bay leaf

850ml milk

25g butter

175g mature Cheddar cheese

Sea salt and freshly ground black pepper

Method

Trim, wash and finely chop the cauliflower, discarding any rough stalks. Peel and finely chop the potato into very small, 2cm pieces. Peel and finely chop the garlic.

Put the cauliflower, potato, garlic and bay leaf into a large pan, cover with the milk and put on a low heat. Simmer until the potato is very soft, which should take approximately 10-12 minutes.

When the vegetables are cooked remove the bay leaf. Add the butter and cheese and, using a stick blender, blitz until the soup is totally smooth. Season to taste.

Serve with crusty bread or croutons.