Cauliflower and stilton soup

Serves 4
1 Serving has 216 kCal/12g Fat
Preparation time: 10 minutes
Cooking Time: 30 Minutes

Ingredients:
1 large cauliflower
2 medium onions, chopped
1 garlic clove, crushed
600ml (1 pint) vegetable stock
1/2 tsp English mustard powder
2 bay leaves
300ml (1/2 pint) skimmed milk
115g (4oz) Stilton cheese
salt and freshly ground black pepper
2 tbsps chopped fresh flat leaf parsley to garnish

Preparation:
1. Remove and discard the outer leaves from the cauliflower and coarsely chop the rest, including the stalk. Place in a large saucepan. Add the onions, garlic vegetable stock, mustard powder, and bay leaves.
2. Bring to the boil then reduce the heat and simmer gently for 15–20 minutes until the vegetables are soft. Allow to cool slightly, then liquidise in batches in a liquidiser or food processor, adding a little of the milk and Stilton to each batch until smooth and lump free.
3. Return the soup to the pan and season with salt and black pepper. Adjust the consistency with a little extra milk if required. Garnish with the parsley and serve immediately.