Beige soup

Cauliflower (beige) soup, at my desk

Despite this soup looking like something served in an old people's home, it is delicious, and well worth making a batch for freezing in individual portions. 

The magic ingredient that makes it so tasty is cheese. To my mind, the fact that there's loads of virtuous cauliflower in it cancels out the evilness of cheese, thus rendering the soup healthy. 

Its also the perfect way of using up any cauliflower you have left after making cauliflower cheese. 

Cauliflower soup ingredients

• 1 medium onion
• 1 stick celery
• 1/2 head cauliflower
• 1/2 litre chicken or vegetable stock 
• 250ml milk
• 100g cheese - I used farmhouse Cheddar but blue cheese is a delicious substitute - you will probably need a little less 
• 2 bay leaves
• A little grated nutmeg
• Salt and pepper

How to make cauliflower and cheese soup

1. Gently heat about a tablespoon rapeseed oil in a large pan.
   You could use butter if you prefer, but rapeseed oil has a buttery taste and is healthier.

2. Chop the onion and celery very finely and fry for about 7 minutes till soft.

3. Add the stock and bring to the boil.

4.  Reduce the heat and add the cauliflower and bay leaves. Season with salt and pepper. 

5. Simmer until the cauliflower is just tender - test with a skewer or sharp knife. 

6. Remove from the heat and allow to cool a little, remove the bay leaves, then liquidize.

7. Return to the pan, add the milk and a little grated nutmeg.

8. Grate in the cheese if using cheddar or crumble in if using blue cheese, and bring to a simmer.

9. Simmer til the cheese has melted into the soup.