2013-01-06-127This is a really easy soup which can be dressed up for omnivores with a bacon garnish or dressed down for vegans by leaving out the cheese.

Recipe for Cauliflower, potato and Cheddar soup (serves 4)

1 litre vegetable stock
400g potato, peeled and cut into small pieces
500g cauliflower, cut into florets
salt and pepper
100g Cheddar, grated or diced
100g bacon (optional), cut into small strips and fried

Calories per serving: 300 (or 160 without the bacon and 120 without the bacon or cheese)

Method: Heat the stock to simmering point and add the diced potato and cauliflower. Cook for around 20 minutes, until the vegetables are tender. Remove from heat and blitz in a blender until smooth. Taste and add salt and pepper as needed. Stir in the grated cheese, if using, and return to the heat until it has melted into the soup.

Dish up into bowls and top with the fried bacon strips (or some cheese if vegetarian, or a little chopped parsley if vegan). If I were just making this for vegans, I’d be tempted to add a can of drained white beans before blending the soup to provide a bit more protein and creaminess. That would bring the calories up to 190 per serving.