Cauliflower, Kale and Leek Soup

Ingredients - serves 6

Black pepper

1 large sliced leek

200g peeled diced potato

500g chopped cauliflower florets

150g kale

1.2l chicken or vegetable stock

100ml double cream

100g grated extra mature cheddar

Method 

To make this delicious soup, place the leek, potato and cauliflower in a large saucepan with the stock and bring to a simmer. Cook for 10 minutes or until the potato and cauliflower are tender. After 5 minutes add the kale. Season with black pepper and then blitz until completely silky smooth. Add the grated cheese and allow it to melt, then stir in the double cream. Serve with a sprinkling of grated cheese and some homemade bread for a deliciously seasonal winter warmer.