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!
2 tablespoons vegetable oil
One large onion
1 tablespoon flour
500g vegetable stock
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.