Yields4 Servings
 500 g cauliflower florets
 1 onion finely chopped
 1 medium potato diced
 300 ml skimmed milk
 700 ml vegetable stock
 50 g mature cheddar cheese, diced

Melt the butter in a large pan and cook the onion for 10 minutes, until soft. Add the cauliflower, potato, milk, stock and some seasoning, then bring to the boil. Simmer for 25 minutes until the vegetables are tender. Blend until smooth and check seasoning. Serve the soup very hot with the cheese cubes on top.and a dash of freshly ground black pepper.