Heat the olive oil in a large pan, and fry the onion gently for 4-5 minutes until it starts to go translucent. Add in the cauliflower, stock and garlic salt. Bring to the boil and simmer for 15 minutes.
After 15 minutes, take off the heat and whizz using a hand blender. Put back on the heat, add in the cheese and cream and stir until he cheese has melted. Season with salt and pepper.
Serve with a sprinkling of cheese and black pepper and a few chives if you wish.
How to scale up and scale down this recipeYou can scale down this recipe sticking to the same ratios.Can I make it gluten-free?Yes - this soup is already gluten-free - presuming you use gluten-free stock.Can I make it ahead?Yes, you can make ahead, cool quickly, cover and refrigerate for 2-3 days. Reheat in a pan, stirring regularly, until piping hot.Can I freeze this cauliflower soup?Yes. Cool quickly, cover and freeze. Defrost in the refrigerator overnight, then reheat in a pan, stirring regularly, until piping hot.Nutritional information is per serving.