Cauliflower and Stilton are a great taste combination and this creamy, velvety vegetarian soup
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 fresh bay leaf
1 large potato, peeled and diced
1 large cauliflower, cut into florets
3 tbsp half fat crème fraîche
250g Stilton cheese
In a large saucepan, heat the oil and gently cook the onion and garlic for 3-4 minutes until softened. Add the bay leaf and 1½ litres of cold water, then the potato and cauliflower. Bring to the boil then simmer gently for 15-20 minutes until the vegetables are just tender.
Remove the bay leaf then purée the soup using a hand blender or a liquidiser until smooth. Pour back into the pan, add the crème fraîche and crumble in the Stilton. Heat through gently to melt the cheese then season generously with freshly ground black pepper.
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