Cauliflower Cheese Soup
6 ingredients, 30 mins, 4 servings
1 leek, roughly sliced
1 clove garlic, chopped
1 large cauliflower broken into florets (or sliced into even sized pieces)
1 litre of vegetable stock
50g of blue stilton (vegan, 1 tsp smoked paprika and 2 tbsp nutritional yeast)
1 tsp wholegrain mustard
Gently fry the leek and garlic in 1 tbsp olive oil until softened. Add cauliflower and stock and leave to simmer for about 20 minutes until the cauliflower is soft. Add cheese and mustard then blitz in a blender until smooth and creamy. Season and serve.
If you’re vegan or dairy free then you may find this is not as creamy. You could use a vegan blue cheese instead of the yeast or add in a couple of tablespoons of oatly cream or cashew cream. If you try it let me know how you get on in the comments below.