Cauliflower cheese soup

Ingredients

• 1/2 head cauliflower, cut into florets
• 1 litre water
• Plenty of salt
• 1/2 tsp garlic powder
• 180g cream cheese

TO TOP

• Cheese on toast
• Olive oil

Method

1. To a large saucepan/ casserole pot, add your cut cauliflower, water, and plenty of salt.
2. Turn the heat to medium & cover with a lid.
3. Cook your cauliflower for 15-20 minutes, or until soft.
4. Once your cauliflower is cooked, add your cream cheese & garlic powder.
5. Remove from the heat for a couple of minutes, then blend with a hand blender until you have a super super smooth soup.
6. If it’s still quite liquidy, leave over a medium heat with the lid off and allow to reduce. If the soup is too thick, add a splash of water - you want it to be just thicker than the consistency of double cream.
7. Leave your soup over the heat, season to taste, then when you’re ready to serve, preheat your grill & make cheese on toast - toast your bread, top with cheese, salt and pepper, and grill until the cheese is melted (I had mine at 200°C).
8. Put your soup into bowls, top with your cheese on toast, and a drizzle of olive oil.