Cauliflower tastes great with cheese, it tastes even better with blue cheese! This recipe makes a great bowl of soup, it is delicious, ingredient-friendly and an incredibly easy-fix.
Wash the cauliflower and prepare the vegetables.
Heat the oil in the large saucepan. Add diced onion and carrot and cook until soft.
Cut the potato in small cubes, add to the pan together with 250ml of vegetable stock or water and bring to the boil.
Meanwhile prepare the cauliflower florets.
Once the potato is soft add the cauliflower and cook for another 5 min.
Place the cooked vegetables and the liquid in a food processor or use a hand blender to blend until smooth.
Return to the pan, add the milk, adjust salt and bring back to the boil.
Cut the blue cheese into small cubes, add to the pan and keep stirring until the cheese dissolves.
Garnish with some blue cheese crumbs and enjoy!