1

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.

2

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.

3

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), and salt and pepper.

4

Add the cooked cauliflower to the blended soup and heat until almost boiling.

5

Ladle the soup into 4 warmed bowls and sprinkle an equal amount of cheese over the surface. Serve, sprinkled with parsley.