vegetarian (depending on the cheese used), gluten free (depending on the stock)

Ingredients

1 tbsp olive oil
140g onion, chopped
325g potato, diced
85g leek, chopped
450g cauliflower, cut into florets
1 litre stock
2 bay leaves
50g Stilton
salt & pepper
fresh chopped chives (optional)

Directions

1. Heat the olive oil in a large saucepan, then add the onion, potato, & leek. Stir, cover, and allow to sweat for about 15 mins.
2. Add the cauliflower, stock and bay leaves, bring to the boil, and simmer for about 15 mins - until the cauliflower's tender.
3. Remove the bay leaves and put the soup through the blender in batches until smooth.
4. Return the soup to the pan and add the Stilton, heating gently & stirring to allow it to melt.
5. Season to taste.
6. Serve with some chopped chives if desired.

N.B when reheating this soup, ensure it doesn't boil.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)