CAULIFLOWER CHEESE SOUP (VEGETARIAN)

INGREDIENTS

• 700g cauliflower
• 450ml milk
• 450ml thin cream
• 1 bay leaf
• 50g unsalted butter
• 350g chopped onion
• 25g plain flour
• 200ml vegetable stock
• 350g gruyere or cheddar cheese (or half and half)
• 1/2 teaspoon grated nutmeg

• METHOD

  • 1
    Chop cauliflower into small florets, discard outer leaves and place in a pan with milk, cream and bay leaf. Simmer over low heat until tender. Strain, reserving cauliflower and liquid.
  • 2
    Wipe pan clean, return to heat and melt butter. Add onion and cook over low heat for 5 minutes or until just softened. Add flour and cook for 1 minute, then add stock and strained liquid, stirring to combine. Cook for 1-2 minutes over a low to medium heat or until slightly thickened.
  • 3
    Add cauliflower and 300g of cheese and season with salt, pepper and nutmeg. (Soup can be prepared ahead up to this stage and kept refrigerated.)
  • 4
    Preheat the oven to 220°C.
  • 5
    Divide soup between 6 ovenproof serving bowls and sprinkle with remaining cheese. Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for 10-15 minutes or until cheese is bubbling and golden.