Try this delicious budget soup recipe served with fresh bread – it's the perfect weeknight meal.
Knob of butter
1 large onion, chopped
1 large cauliflower, cut into florets
1 potato peeled and cut into chunks
700ml vegetable stock (from a cube is fine)
100g mature cheddar, diced
1. Heat the butter in a large saucepan. Add the onion and cook until softened, about five minutes.
2. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 minutes until the cauliflower is soft and the potato is very soft.
3. Use a blender or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if you prefer. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.
You can make this recipe up to two days in advance, cool, cover and leave in the fridge until needed, or freeze for up to one month.