Cauliflower Cheese Soup
- 1 cauliflower, roughly cut into florets
- 1 onion, chopped
- 1 clove garlic
- 1 tbsp plain flour
- Cream (optional)
Fry the onion and garlic in butter until soft. Add the flour and cook for a minute or so, stirring all the time. Gradually add about a pint of stock (from a cube is fine), stirring hard to prevent lumps.
Tip in the cauliflower and add more water to cover. Simmer for 15 minutes until the cauliflower is tender.
Liquidise, then add grated cheese to taste (I add about two handfuls), cream (unless on a budget or a diet!) or a splash of milk. Season with black pepper and salt if needed.
Just adjust the amount of stock etc according to the size of your cauliflower. Freeze after liquidising, before adding the cream and cheese.