This soup is perfect for seeing you through the last of the colder months. Although very simple to make, it packs a deep cheesy punch brought on by the extra-mature cheddar and funky Stilton. 

Gently simmering the cauliflower in milk allows it to soften and blend into a naturally creamy base, letting its mild sweetness shine without overpowering the cheese. But the best bit of this soup lies in the golden, crispy cheese on toast that sits on top of the soup, ready to be dunked and devoured. Finishing the soup with a pinch of cayenne and a good crack of black pepper adds the much-needed little kick that brings the whole dish together. 

Ingredients: 

• 1 white onion, diced
  
• 2 cloves of garlic, sliced
  
• 400g cauliflower florets
  
• 150g peeled potato, cubed
  
• 500ml vegetable stock
  
• 250ml milk
  
• 1 sprig of rosemary
  
• 50g Stilton, crumbled
  
• 50g extra mature cheddar, crumbled + extra for toast
  
• 1 pinch of nutmeg
  
• Pinch of cayenne (optional)
  
• 4 slices sourdough

Method:

1. Begin by setting a large pan over medium heat and adding 2 tbsp of olive oil. Add the onion to the pan and sweat it down for 10 minutes, without any colour. Add the garlic and cook for a couple of minutes before adding the cauliflower, potato, stock, milk and sprig of rosemary. Season with salt and pepper, then bring the pan to a light simmer and allow to gently cook.
   
2. Once the potatoes and cauliflower are soft, turn off the heat and allow them to cool a little before blending until smooth. Once blended, return to a low heat and add the cheeses and nutmeg, stirring through until melted.
3. Heat the grill and grate a generous amount of cheddar over the slices of bread, then grill until golden and melted.
   
4. Check and adjust the seasoning, then serve the soup in bowls with the cheesy toast, a pinch of cayenne and a good crack of black pepper.