- 1 medium Onion(s)
- 1 clove(s) Garlic
- 200 g Potato(es), Raw
- 20 floret(s) Cauliflower, Raw
- 900 ml Fresh Vegetable Stock
- 100 g Low Fat Soft Cheese
- 1 g Ground Nutmeg
- 1 g Black pepper
- 1 pinch Salt
- 40 g Cheddar cheese
- 5 sprig(s), fresh Parsley, fresh
Put the onion, garlic, potato and HALF the cauliflower florets into a large saucepan. Add the stock and bring to the boil. Reduce the heat and simmer for 20 minutes until the vegetables are soft.
Meanwhile, cook the remaining cauliflower florets in boiling water until just tender – about 4-5 minutes. Drain well in a colander and rinse with cold water.
Add the soft cheese to the soup and puree with a hand-held stick blender until smooth. Alternatively, puree in a food processor or blender. Season with nutmeg (if using), salt and black pepper.
Add the cooked cauliflower to the blended soup and heat until almost boiling.
Ladle the soup into 4 warmed bowls and sprinkle an equal amount of cheese over the surface. Serve, sprinkled with parsley.