Cauliflower Cheese Soup

Ingredients

• 1 large stick celery (or 2 small ones)
• 1 potato
• 1 carrot
• 1 onion
• 1 clove garlic (1 fat or 2 small cloves)
• 1 cauliflower (medium size)
• 15 g butter
• 1 tbsp olive oil
• 1/4 tsp turmeric
• 1 tsp Dijon mustard
• 500 ml stock (vegetable or chicken)
• 200 ml milk (or oil)
• black pepper
• 150 g mature cheddar cheese (or other strong hard cheese)

Instructions

1. 1

   First, prepare the vegetables. Trim and chop the celery and potato (if the skin in thinand clean, you don’t need to peel it). Peel, trim and chop carrot, onion and garlic.

2. 2

   Break the cauliflower into florets and chop the stalk and the ribs from larger leaves. Reserve any delicate green leaves to cook as you would cabbage for another meal.

3. 3

   Melt the butter or oil in a medium pot with a lid. Add the prepared celery, onion, carrot and potato and fry for a few minutes until the onion is translucent and fragrant. Stir constantly.

4. 4

   Add the turmeric and garlic and continue to cook for a further minute or two.

5. 5

   Add the cauliflower, mustard, milk, stock cube/pot, and some water so that the vegetables are just poking out of the top. Don't add too much water. You can add more later if needed. Add a little black pepper.

6. 6

   Put the lid on and bring to a very gentle simmer for about 15–20 minutes. As the soup cooks, the vegetables will release water and collapse as they soften.

7. 7

   After about 20 minutes, the vegetables should be soft and tender. Use a sharp knife to check and cook a little longer if needed.

8. 8

   Remove the soup from the heat. Blend long and well to a creamy, smooth consistency using a stick blender.

9. 9

   Add the cheese and stir it in well to melt it but do not overheat the cheese. You can add a little more milk or water if you feel you need it. Check the seasoning and adjust if necessary.