Homemade Cauliflower Cheese Soup with Croutons

Ingredients

• 1 large cauliflower – cut into small florets
• 1 onion – chopped
• 700ml vegetable stock
• 300ml milk
• 120g mature cheddar - grated
• 1 tsp salt
• 1 tsp pepper
• ½ tsp nutmeg
• Handful of fresh chives – roughly chopped
• 2 slices white bread
• Glug of olive oil

Method

1. Firstly, fry the onions for 5 minutes, until soft. Then add the cauliflower, milk and stock and bring to the boil.
2. Simmer for 30 minutes until the cauliflower has softened. Whilst your soup is simmering you can make your croutons; cut your slices of bread into small, crouton-sized squares and lay out on a baking tray. Cover in a glug of olive oil and sprinkle with salt and pepper, then put under the grill at medium heat for 2 minutes, turn over and grill for another 2 minutes. Once golden brown, take the croutons out and leave to cool on the side.
3. Once it has softened, you can either blend you soup, or, as I prefer to do, mash it using a potato masher. I go for the latter options because it gives a thicker soup with more body. Then add in your cheese, a small amount at a time, stirring as you go, until all of the cheese is melted into your soup.
4. Season your soup with salt and pepper and add in the nutmeg. This is a great time to taste your soup and make any last seasoning adjustments. Once you’re happy, serve the soup into individual bowls and add 2 or 3 croutons to each bowl.