For 4-6 (starter)  servings you need

3 cups finely chopped cauliflower or a mix of cauliflower, broccoli and kale

This year the kale is enjoying the rainy weather

1 ½ cups milk

1 ½ cups vegetable stock

1 onion chopped

1 clove garlic, crushed

125-200 ml or more grated cheese (strong cheddar, parmesan, pecorino or blue)

Salt and pepper to taste

You may need a squeeze of lemon juice, it lifts the flavour and ‘neutralises’ the rich cheese


To prepare

Place all ingredients except cheese, salt and pepper in a saucepan and simmer until the vegetables are very soft.

Blend the soup until it is smooth and add the cheese to the warm soup.

Taste and adjust the seasoning to taste.

Heat soup to serve, but do not boil as it may curdle if you have added too much cheese…. but what is too much?

If you want to add a meaty touch, add crisp bacon or slices of lightly fried chorizo!

Delicious on its own or with crusty bread