Cauliflower cheese soup

Very comforting smooth, rich winter soup

Enough for about 6 servings

• Cauliflower - half a good sized head *
• ground nut oil and butter for frying
• 1 large potato (~200g)
• 1 large onion (~175g)
• 3 sticks celery
• 1 tsp nutmeg
• 2 cloves garlic, mashed 
• 1.25 l vegetable stock (or water plus 1 dessertspoon soy sauce)
• ground black pepper - generous amount
• salt - a couple of pinches
• 100g parmesan finely grated *
• 100ml double cream

1. Roughly cut up the 4 vegetables into small pieces.
2. Fry them gently in some oil and a knob of butter in a large saucepan until softened but not browned, about 5 minutes. 
3. Stir in the nutmeg and garlic, salt and pepper.
4. Cover with the stock and bring back to a boil.
5. Simmer for 30 minutes, with the lid on, then allow to cool for 10 minutes or so.
6. Blend with a hand blender in the pan.
7. Stir in the cheese and cream.
8. Bring slowly back to the boil and stir until all is smooth.  Add a little more boiling water if it seems too thick at this stage.
9. Serve with a sprinkling of nutmeg and/or a swirl of cream.

* You could use leftover cauliflower cheese, using the remains of the cheese sauce, making up the quantities as necessary.  Other cheeses than parmesan can also be used, such as gruyere or cheddar - generally hard and gratable with a fairly strong flavour.