Top Tip: cheese in soup is a great way to thicken, enrich and add flavour. Dispense with cream, and instead, melt in some Brie or Camembert. In this instance I recommend that you use some hard cheese - a pungent Cheddar preferably but any grated hard cheese of your own preference would do.

Ingredients - serves 4

1 large cauliflower, florets removed from the woody stem
1 onion, chopped
25g butter
600ml vegetable bouillon
salt, ground white pepper
100g grated cheddar

crusty bread

Method

Make the simplest of soups by first softening chopped onion in butter over a low heat until translucent. Add to that the florets of a cauliflower and enough vegetable bouillon to cover, some ground white pepper and salt to taste. Simmer for 10-15 minutes until the cauliflower is tender and then process to a thick soup. Serve in warmed bowls and sprinkle the surface of the hot soup with grated cheese - which will melt and be picked up on your crusty bread when you start dipping.