Cauliflower & Cheddar Soup
1 large onion
1 clove garlic
1 large cauliflower
700ml vegetable stock
salt & pepper to season
handful of fresh chive
Heat the butter over a gentle heat in a large saucepan and add the chopped onion and garlic. Cook until soft.
Add the cauliflower, potato, stock, milk and cheese.
Bring to the boil and then leave to simmer for around 30 minutes until the cauliflower and potato are soft.
Blend in a food processor until a smooth, thick soup is formed . If required add a little extra milk to thin the soup.
Season with salt, pepper and nutmeg to taste.
Serve in an ANTA bowl and garnish with fresh chives.