Curry Cauliflower and Cheese Soup

4 tbsp olive oil
2 medium onions, chopped
2 celery stalks, chopped
1 medium cauliflower head, cut into florets
1 tsp mild curry powder
pinch saffron strands
300 ml vegetable stock
300 ml milk
100g medium cheddar, grated

-Heat half the oil in large saucepan and add onions and celery.
- Stir over medium heat for 3-4 minutes
- Add remaining oil, cauliflower, curry powder and saffron and a bit salt and pepper
- Stir well and cook for a few minutes
- Cover the pan and cook for another 4-6 minutes stirring occasionally
- Remove the lid and pour in the stock.
- bring to a simmer and pour in the milk adding a splash of water if the liquid doesn't cover the veg
- Return to gentle simmer
- Partially cover the pan and simmer for 10 minutes until the cauliflower is very soft
- Use a hand held blender to liquidize the soup or blend in proper blender in 2 batches.
- Retunr to pan and bring to gentle simmer
- Slowly stir in the cheese to melt

Number of Servings: 6

Recipe submitted by SparkPeople user SARAHFH.