Name: Cheesy cauliflower flask soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 cauliflower (about 1kg) -; 1 tbsp olive oil -; 1 onion , finely chopped -; 2 celery sticks , finely chopped -; 1 garlic clove , crushed -; small handful of thyme -; 1 large potato (about 340g), cut into chunks -; 500ml milk -; 600ml vegetable stock -; 100g mature cheddar , grated -; 200g sourdough or other crusty bread, torn into bite-sized chunks -; 1 tsp dried mixed herbs -; 1 tsp garlic granules -; 25g parmesan or vegetarian alternative, finely grated -; 2 tbsp olive oil -

Ingredients for - Cheesy cauliflower flask soup

1. 1 cauliflower (about 1kg)

2. 1 tbsp olive oil

3. 1 onion , finely chopped

4. 2 celery sticks , finely chopped

5. 1 garlic clove , crushed

6. small handful of thyme

7. 1 large potato (about 340g), cut into chunks

8. 500ml milk

9. 600ml vegetable stock

10. 100g mature cheddar , grated

11. 200g sourdough or other crusty bread, torn into bite-sized chunks

12. 1 tsp dried mixed herbs

13. 1 tsp garlic granules

14. 25g parmesan or vegetarian alternative, finely grated

15. 2 tbsp olive oil

How to cook deliciously - Cheesy cauliflower flask soup

1 . Stage

Trim the cauliflower and discard any wilted leaves, then roughly chop the florets, stalk and remaining leaves. Heat the oil in a large, deep saucepan over a medium heat, tip in all the cauliflower pieces, the onion, celery, garlic, thyme and a large pinch of salt, cover partially with a lid and cook for 15-20 mins until all the vegetables have softened.

2 . Stage

Tip in the potatoes, milk and stock, and bring to a simmer. Season well with black pepper, then continue to simmer for 15-20 mins, partially covered, until everything is fall-apart tender. Remove from the heat and discard the thyme. Blitz until smooth using a hand blender, then return to a low heat and stir in the cheese until fully melted. Season and add a splash more stock or milk if it’s too thick. Will keep chilled for up to three days, or frozen for two months. If travelling, decant into a heatproof flask.

3 . Stage

To make the croutons, heat the oven to 190C/170C fan/gas 5. Tip all the ingredients onto a large baking tray and toss together using your hands. Season and bake for 15-17 mins until golden. Leave to cool completely on the tray. Will keep in an airtight container for up to three days. Sprinkle a handful of croutons over the soup or into the flask just before serving.