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Cauliflower Cheese Soup

Name: Cauliflower Cheese Soup
Yield: 4
Ingredients: Low - cal spray oil; 1 Onion, chopped; 2 Sticks celery, chopped; 2 Garlic cloves, crushed; 1 Large potato, diced; 1 Medium cauliflower, cut into florets and chunks; 1 litre hot vegetable stock; 1 Bay leaf; 100ml Reduced- fat creme fraiche; 2tsp Whole grain mustard; 120g Grated reduced-fat Cheddar cheese

Vegetarian

This comforting homely soup is perfect on chilly days when you feel like something simple and warming. Make sure you use a really large potato (or 2 medium ones) as they help to thicken the soup.

Preparation Time	10mins
Cooking Time	30mins
Serves	4
Bites	2

Ingredients

Low - cal spray oil

1 Onion, chopped

2 Sticks celery, chopped

2 Garlic cloves, crushed

1 Large potato, diced

1 Medium cauliflower, cut into florets and chunks

1 litre hot vegetable stock

1 Bay leaf

100ml Reduced- fat creme fraiche

2tsp Whole grain mustard

120g Grated reduced-fat Cheddar cheese

Method

Spray a large pan with oil and set over a low to medium heat. Cook the onion, celery and garlic, stirring occasionally, for 6–8 minutes until tender but not browned. Stir in the potato and cauliflower and cook for 1 minute. Add the hot stock and the bay leaf and simmer gently for 25–30 minutes until the vegetables are tender. Remove the bay leaf. Blitz the soup, in batches, in a food processor or blender until smooth. Return to the pan and stir in the crème fraîche, mustard and most of the cheese. Stir gently over a low heat until the cheese melts. Season to taste. Serve sprinkled with the chives and the remaining grated cheese.

Tip: You could sprinkle some crumbled crispy lean bacon rashers over the top as a garnish. Alternatively, top with some roasted or sautéed cauliflower florets.