- 1 tablespoon (20 g) butter
- 1 onion, chopped
- ¼ teaspoon mustard powder
- 1 large cauliflower, about 900 g, broken into small florets
- 600 ml low–fat milk
- 150 ml vegetable stock
- 1 bay leaf
- 2 teaspoons sunflower oil
- 100 g mature cheddar, grated
- salt and pepper
- chopped fresh flat–leaf parsley to serve
- Melt the butter in a large saucepan.
- Add the onion and cook over a moderate heat for 3 minutes, stirring frequently, until soft.
- Sprinkle over the mustard and stir it in.
- Reserve about 85 g of the cauliflower florets; add the rest to the saucepan together with the milk, stock and bay leaf.
- Bring to the boil, then reduce the heat.
- Cover and simmer for 10 minutes, or until the cauliflower is tender.
- Meanwhile, heat the oil in a non–stick frying pan.
- Break the reserved cauliflower into tiny florets and fry for 4–5 minutes, or until lightly browned, stirring frequently.
- Set aside.
- Remove the bay leaf from the soup.
- Purée in the pan with a handheld blender, or in a blender or food processor.
- Season with salt and pepper to taste, then reheat until just bubbling.
- Remove from the heat, add the grated cheese and stir until melted.
- Ladle into warmed soup bowls and sprinkle with the sautéed cauliflower florets and parsley.
- Serve immediately.
Preparation: 15 minutes
Cooking: about 15 minutes