Ingredients
Cauliflower – 500 grams
Potato – 1 piece
Skimmed milk – 300 milliliters
Vegetable broth – 700 milliliters
Mature cheddar cheese – 50 grams
Butter – 25 grams
Onion – 1 piece
Salt – to taste
Freshly ground black pepper – to taste
Cooking method
Finely chop the onion. Cut potatoes and cheese into cubes.

Melt the butter in a large saucepan and sauté the onion until soft, 10 minutes. Add cauliflower, potatoes, stir and fry lightly. Then add milk, broth and seasonings, bring to a boil.

Simmer for 25 minutes until vegetables are soft. Blend with a blender until a smooth, smooth consistency is obtained, pour back into the saucepan and season to taste.

To serve, reheat the soup, if it is cold, pour portions into warm plates or large ceramic cups. Top with diced cheddar and sprinkle with freshly ground black pepper. Stir the cheese into the soup right before eating. Serve with bread.