Gary Rhodes - Vegetable Soup With Cheddar & Bacon - cooking recipe

Ingredients

350 g cauliflower florets
350 g leeks, trimmed & sliced
350 g potatoes, diced
140 g grated cheddar cheese
150 g smoked bacon, chopped
1 teaspoon grated nutmeg
850 ml vegetable stock
300 ml milk
1 teaspoon English mustard
salt & freshly ground black pepper, to taste
grated cheddar cheese (to garnish)

Preparation

Bring the stock to boil in a large saucepan.
Add the cauliflower, leeks, diced potato, nutmeg and seasoning.
Cover and boil for 15 minutes until the vegetables are tender.
Place the bacon pieces into a frying pan and dry-fry until crispy; set to one side.
Pour the vegetables and stock into a blender and blitz until smooth.
Pour back into the saucepan and stir in the milk, mustard and cheddar.
Check the seasoning and bring to a simmer.
Serve the soup garnished with bacon and grated Cheddar cheese.