Cauliflower Cheese Soup

By HeatherS

Ingredients

• 2 carrots
• 2 celery stalks
• 2 medium onions
• 2 cloves of garlic
• 8 cups cauliflower florets
• olive oil
• 1 3/4 quarts chicken or vegetable broth, preferably organic
• sea salt and freshly ground black pepper
• 8 ounces Cheddar cheese
• 1 teaspoon English mustard
• optional: nutmeg

Details

Servings 6
Cooking time 20mins

Preparation

Step 1

To make your soup:
Peel and roughly slice the carrots • Slice the celery • Peel and roughly chop the onions • Peel and slice the garlic • Cut your cauliflower into A inch slices • Put the broth in a saucepan and heat until boiling • Put a large saucepan on a medium heat and add 2 tablespoons of olive oil • Add all your chopped and sliced ingredients and mix together with a wooden spoon • Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden • Grate the Cheddar into a bowl and put to one side for later • Add the boiling broth to the vegetables • Give the soup a good stir and bring to a boil • Reduce the heat and simmer for 10 minutes with the lid on

To serve your soup:
Remove the pan from the heat • Season with salt and pepper and add the cheese and mustard • Using an immersion blender or liquidizer, pulse the soup until silky smooth • Divide between your serving bowls and grate over some nutmeg, if you like • Lovely topped with some lightly fried crispy bacon