- 1 tsp olive oil
- 1 garlic clove, crushed
- 1 onion, finely diced
- 1 medium head of cauliflower, cut into florets
- 400ml vegetable stock
- 1/4 tsp salt and pinch of pepper
- 2 tbsp crème fraiche
- 3 tbsp grated cheddar cheese
- 2 tbsp chopped chives
How to Make It
Heat the oil in a large pan and add the garlic and onion. Cook for 4-5 minutes until soft.
Add the cauliflower, salt, pepper and stock and bring to simmer. Cover and cook for 12-14 minutes until the cauliflower is soft.
Using a stick blender, process the soup until smooth.
Stir in the crème fraiche and cheese and divide between 2 bowls. Serve with the chopped chives scattered over the top.
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