Cauliflower and Cheese Soup

Do not use stock cubes unless you are sure they do not contain gluten.

Ingredients: to serve four 1 onion ½ cauliflower ½ pint / 300ml water or chicken stock pinch thyme pinch salt to taste pinch fresh ground pepper 1 tsp / 5g cornflour ½ pint / 300ml milk 4 oz / 100g hard cheese or fromage frais

Instructions:

Cook the onion and cauliflower in the water until soft, together with the thyme, salt and fresh ground pepper. Mash these up with a potato masher or use a food processor.

Add a little cold milk to the cornflour and mix into a paste, then add the rest of the milk. Stir this into the vegetables.

Stir in the grated cheese or fromage frais, heating the soup until hot enough to serve but do not boil.

This should be a fairly thick soup.

Serving suggestions:

Serve with thin slices of toasted banana bread as a lunch dish.

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