This might sound like a fancy soup but in all honestly it’s just cauliflower cheese tarted up a bit!! Roquefort is a very delicate blue cheese so nowhere near as strong as Stilton would be (although we love a Broccoli & Stilton combo too!) and it’s really creamy which makes the soup extra yummy!

Ingredients-

2 tablespoons vegetable oil
One large onion

1 tablespoon flour

500g vegetable stock

500g milk

One cauliflower

175g Roquefort cheese

Whole grain mustard

Chop the onions and cauliflower

Heat 2 tablespoons of oil and cook the onions on a medium heat until soft

Add a tablespoon of flour and cook stirring for at least a minute so you cook the flour taste out

Add the stock & milk while stirring constantly

Add the cauliflower and bring to the boil

Reduce to a simmer and cover. Leave for around 15-20mins until the cauliflower is soft.

Chop the cheese into cubes

Put the cheese in the pan and stir to melt.

Blend until it’s smooth

Add a teaspoon of whole grain mustard and a little salt and pepper.

Enjoy!