This soup will go nicely with freshly baked bread or cheese straws or mini cheese on toast. Perfect for a wintery day!

Ingredients (for 3-4 people)

  • 1 large onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 garlic clove, crushed
  • 25g unsalted butter
  • 1 tbsp. olive oil
  • 500g trimmed cauliflower florets – roughly around 3cm pieces
  • 1 medium  Maris Piper, peeled and roughly chopped
  • pinch cayenne pepper
  • 1 bay leaf
  • 400ml full-fat milk
  • 400ml  vegetable stock 
  • 100g black bomber cheddar, grated
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce (optional)
  • salt and freshly ground black pepper


  • 1. Melt the butter and olive oil in a large sauce pan over medium heat 
  • 2. Add the onion, celery and garlic. Cook until soft but not coloured 
  • 3. Add the cayenne and cook for 25 seconds
  • 4. Add the cauliflower, potato, bay leaf, milk and vegetable stock
  • 5. Half cover the pan with a lid and bring to gentle simmer- do not boil
  • 6. Cook for 25- 30 mins or until the vegetables are soft
  • 7. Take off heat and remove the bay leaf
  • 8. Blend the soup until smooth 
  • 9. Add the cheese, mustard and Worcestershire sauce and blend again until smooth
  • 10. Season and serve

Tip: to make this soup velvety if you can whisk in a little double cream and butter just before you serve