This is a lovely soup, filling and full of flavour. In this recipe it is clear … the better quality cheese used, the better the soup will taste.
- 2 carrots, peeled, in thick slices
- 2 celery sticks, in slices
- 2 onions, chopped
- 2 garlic cloves, finely chopped
- 800 gr cauliflower, in 1.5 cm slices
- 2 tbsps olive oil
- 200 gr cheddar cheese, or other mature cheese, grated
- 2 chicken stock cubes
- 1 tsp Dijon mustard
- grated nutmeg (optional)
- bacon (optional)
Put a large pan on medium heat and add the 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.
Put the stock cubes into a jug or pan and pour in 1.4 – 1.8 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the vegetables. Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on.
Remove the pan from the heat. Season with salt and pepper and add the cheese and mustard. Using a hand blender or liquidizer, pulse the soup until silky smooth.
Divide between your serving bowls and grate over some nutmeg, if you like. If you want to dress it up a bit, top it with some lightly fried crispy bacon.