Cauliflower Cheese Soup

Ingredients - serves 6

1 large onion, finely chopped

1 large (1kg) cauliflower, cut into florets

1 large potato, peeled and cut into chunks

700ml vegetable stock

600ml whole milk

250g grated strong cheddar cheese

Black pepper

Butter

Method 

To make this divine soup, heat the butter in a large saucepan and tip in the onion and cook until softened. Add the cauliflower, potato, stock, milk and season with black pepper. Bring to the boil then reduce the heat and leave to simmer for 30 minutes or until the cauliflower and potato are cooked.

Blitz with a blender until you get a creamy soup. Thin with more milk (warmed) if it is a little thick. Stir in the cheese allowing it to melt before serving with homemade bread for a yummy autumnal lunch.