ingredients

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• ✓800g cauliflower (one large head), cut into florets
• ✓350g white potatoes, peeled and diced
• ✓1 medium brown onion, diced
• ✓1 spring onion, sliced thinly
• ✓2 garlic cloves, crushed
• ✓1/2 tbsp. fresh thyme, chopped finely
• ✓4 cups chicken stock (1L)
• ✓200g cheddar cheese
• ✓Salt & pepper to taste
• ✓1 tsp. olive oil

method

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1. 1

   In a deep pot, heat olive oil over medium to high heat.

2. 2

   Add onions, garlic, thyme and spring onion to the pot and cook for 4-5 minutes, or until onion becomes translucent.

3. 3

   Add potato and cook for 3-4 minutes. Stirring constantly so the potato does not burn the bottom.

4. 4

   Add cauliflower to the pot along with the chicken stock, salt and pepper.

5. 5

   Simmer the mixture for 20-30 minutes or until cauliflower and potatoes are soft.

6. 6

   Take the soup off heat. Using a stick blender, mash the cauliflower and potatoes until a fine thick consistency. If it's too thick, add a touch more stock and keep blending!

7. 7

   Place the soup back on heat and add the cheddar. Stir to mix through. Season with salt and pepper here again if you think it needs it! (always taste test!)

8. 8

   Serve with some fresh thyme, spring onions or more pepper!