CAULIFLOWER CHEESE SOUP

Steps:

• Heat the butter in a large saucepan.
• Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning.
• Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
• Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup.
• Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month.
• When ready to serve, warm through, ladle into mugs or bowls, top with the cheese, then stir through before eating.