TODAY’S RECIPE: Cauliflower cheese soup

SMOOTH, creamy and comforting classic. Serves 6. Ingredients

Knob of butter 1 large onion, finely chopped 1 large cauliflower, leaves trimmed and cut into florets 1 potato, peeled and cut into chunks 700ml vegetable stock 400ml milk 100g mature cheddar, diced

Method

HEAT the butter in a large saucepan. Tip in the onion and cook until softened — around five minutes — stirring often. Add the cauliflower, potato, vegetable stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for 30 minutes, until the cauliflower is soft and the potato collapsing.

Whizz in a food processor, or crush with a potato masher, until you get a thick, creamy soup. Warm through, ladle into mugs or bowls, top with diced cheese, then stir through before serving.