This light delicious soup is ideal to serve before a more filling meal

Serves 4

Ingredients
1Ib/455g cauliflower separated into florets
8oz/225g onions chopped
8oz /225g potato diced 
11/4 pts/700 ml vegetable stock made with 2 cubes
2 garlic cloves chopped
2oz /55g grated vegetarian cheddar cheese
Soya or dairy milk
Salt & black pepper

Method
Heat 2 tablespoons of oil in a large saucepan and add the cauliflower, garlic and onion. Cook gently without browning for 2-3 minutes.

Stir in the potato and season with salt and pepper. Go easy on the salt at this stage because  the cheese, which is added later, can be salty . The seasoning can be adjusted at the end, if necessary.

Next add the stock and bring to the boil. Cover and reduce to the simmer for 45 minutes

Blend the entire soup in a food mixer or blender and return to the pan. Thin the mixture with milk to make a cream consistency and then stir in the cheese. Reheat gently until the cheese melts

Check the seasoning and serve.

This soup can be made well in advance and also freezes well  

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