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Curried cauliflower and cheddar soup

A little curry powder and saffron elevate the classic combination of cauliflower and cheese to another dimension in this soup. It is ideal as a winter warmer, as well as a comforting and welcoming treat for Bonfire Night. Delicious served with warm Indian bread or cheddar on toast.

SERVES 6 AS A STARTER OR 4 AS A LIGHT LUNCH

4 tbsp olive oil

2 medium onions, chopped

2 celery stalks, chopped

1 medium head of cauliflower, cut into florets

1 tsp mild curry powder

pinch of saffron strands

300ml hot chicken or vegetable stock (see pages 258-9) 300ml milk

100g medium or strong cheddar, grated

Heat half the oil in a large saucepan and add the onions and celery. Stir over medium heat for 3-4 minutes until the vegetables are beginning to soften. Add the remaining oil, cauliflower florets, curry powder and saffron, and season with salt and pepper. Stir well and cook for a couple of minutes. Cover the pan and cook for another 4-5 minutes, lifting the lid to give the mixture a stir every now and then.

Remove the lid and pour in the chicken stock. Bring to a simmer, then pour in the milk, adding a splash of water if the liquid does not cover the vegetables. Return to a gentle simmer. Partially cover the pan and simmer for 10 minutes until the cauliflower is very soft.

Use a hand-held stick blender to liquidize the soup, or blend the soup in 2 batches if using a regular blender. Return the soup to the pan and place over low heat. Bring to a gentle simmer, then slowly stir in the cheese to melt. Loosen the consistency with a little hot water if the soup is too thick, and taste and adjust the seasoning.