Creamy cauliflower soup with cheese croutons

Creamy  cauliflower soup with cheese croutons

2 tbsp extra virgin olive oil

1 brown onion, chopped

2 cloves garlic, chopped

1/2 cauliflower (about 500g), cut into florets

3 cups vegetable or chicken stock

salt and cracked black pepper

4-5 tbsp pouring cream (optional)

½ baguette

3-4 tbsp grated cheddar

 

Heat olive oil in a large saucepan over low heat and add onion and garlic. Cook for 4-5 minutes until onion is soft then add cauliflower and stock. Simmer over low heat for about 10 minutes just until cauliflower is tender. Season with salt and pepper and then transfer to a food processor and process until smooth. Return to saucepan and stir in cream.

Meanwhile slice some of the baguette into 5mm. rounds and toast until pale golden. Sprinkle with cheese and place under a hot grill until cheese melts.

Serve soup topped with two croutons.

Serves 4.