Creamy Cauliflower Soup

My creamy cauliflower soup with cheddar is thick, rich and luxurious.
The perfect comforting dinner on a cold day with a wedge of fresh bread.
Just 7 ingredients and 25 minutes are all you need for the best cauliflower soup you’ll ever eat.

Ingredients

1 tbsp olive oil
2 large onions peeled and chopped
3 regular heads of cauliflower (roughly 1.6kg in total) outer leaves discard, chopped into small florets
1200 ml (5 cups) hot vegetable or chicken stock either homemade or use 3-4 stock cubes with water, use bouillon for gluten-free
¾ tsp garlic salt
250 g (8.8 oz) mature/strong cheddar cheese plus some extra to sprinkle on top
180 ml (2/3 cup) double/heavy cream
salt and pepper to taste

To Serve:
black pepper
chives chopped

Instructions

✅Heat the olive oil in a large pan, and fry the onion gently for 4-5 minutes until it starts to go translucent. Add in the cauliflower, stock, and garlic salt. Bring to the boil and simmer for 15 minutes.
✅After 15 minutes, take off the heat and whizz using a hand blender. Put back on the heat, add in the cheese and cream and stir until the cheese has melted. Season with salt and pepper.
✅Serve with a sprinkling of cheese, black pepper, and a few chives if you wish.