Cauliflower Cheese Soup with a Hint of Chilli

We love this recipe because it gives you various options – for an elegant winter first course serve smaller portions in shallow soup bowls with just a sprinkle of parsley and for a lunch or dinner ladle into larger soup bowls with crusty or garlic bread on the side.

If feeding a group of mixed eaters, put out extras – cheese, bacon and parsley – and let everyone choose what they want to add.

This soup can be made up to the end of step 3 up to two days in advance and stored in the fridge or alternatively, frozen until required.

Serves 4-6

knob of butter
1 large onion, finely chopped
dried red chilli flakes to taste
1 medium cauliflower, cut into florets
1 medium potato, chopped
3 cups vegetable or chicken stock
1½ cups Origin Earth Whole or Reduced-fat Milk
sea salt
4 rashers bacon, rind removed, meat chopped (optional)
100g diced Origin Earth Takenga Gold
chopped parsley, finely chopped (optional)

1              Place butter and onion in a saucepan over a medium-low heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add chilli flakes and cook, stirring, for 30 seconds or until fragrant.

2              Add cauliflower, potato and stock, cover and bring to simmering. Simmer, stirring occasionally, for 15-20 minutes or until cauliflower and potato are tender. Add milk and bring back to simmering. Puree using a food processor, blender or hand blender to make a thick creamy soup. Return to a clean saucepan, place over a medium heat and bring back to simmering. Season with salt.

3              Meanwhile, place bacon, if using, in a small frying pan over a medium heat and cook, stirring occasionally, for 5-6 minutes or until bacon is cooked.

4              To serve, ladle soup into bowls or mugs, top with cheese, bacon and/or parsley, if using.