- olive oil
- 1 cups (250ml) onion, chopped
- 1 tsp chilli powder
- 2 garlic cloves, chopped
- 600 g cauliflower florets
- 850 ml stock
- 200 g cheese, grated
Heat some olive oil in a pan, add the chopped onion and stir.
Add the chilli powder and garlic, then stir again.
Add the cauliflower and the stock. Cook until the cauliflower is soft.
Blend the soup, then add the cheese and season to taste.