Spicy Cauliflower Cheese Soup

My parents-in-law regularly visit a wonderful farm shop called Gwillams, on the outskirts of nearby Worcester. Recently they purchased the largest head of cauliflower for next to nothing. It was so large, they
divided it between us, themselves and my sister-in-law. After a week of sitting in our fridge, the cauliflower was starting to look a little past its best, so I got looking for an interesting cauliflower recipe.

Cauliflower isn't the first vegetable that comes to my mind when making a soup but it works a treat! This recipe originally comes from a cookbook, but I have altered it somewhat and also added in the red chilli to give this soup a bit of a kick.

Spicy Cauliflower Cheese soup
Serves 4
Preparation time: 5mins
Cooking time: 25mins

Ingredients:
Large head of cauliflower
1 Baking potato
1 Large white onion
3 tbsp Creme fraiche
1 1/2 pints (750ml) vegetable stock
A Glug of oil
1 Small (Medium heat) Red chilli
200g Strong Cheddar cheese

Method:
1. Dice the onion and fry gently in a saucepan.
2. Break up the cauliflower head into florets and chop the potato finely.
3. Add these to the saucepan along with the stock.
4. Bring to the boil and simmer for 20mins.
5. Put the mixture in a food processor and liquidise, adding the creme fraiche and red chilli.
6. Grate the cheese and spread place in the soup bowls before serving the soups.