Method

• 1

  Heat the oil in a large saucepan and stir in the onion and cauliflower, garlic and rosemary. Cook, stirring, for at least 10 minutes or until the onion is very soft and a rich golden colour.

• 2

  Stir in the flour, milk and vegetable stock. Season and bring to the boil. Cover and simmer gently for about 30-35 minutes or until the cauliflower is very soft.

• 3

  Cool the soup a little then purée in a blender or processor. Return the soup to the rinsed pan and reheat gently. Dilute, if necessary, with a little extra stock and add extra salt and black pepper as desired.

• 4

  Turn the grill on to high. Place the bowls in a roasting tin. Stir 50g low-fat grated vegetarian hard cheese into the soup and ladle into shallow heatproof soup bowls (the bowls need to be quite full). Sprinkle the reserved cheese and a little paprika over the soup.

• 5

  Boil a kettle of water and pour the hot water into the roasting tin around the base of the bowls to make a bain-marie. Using oven gloves, carefully lift the roasting pan under the grill and cook for about 5-10 minutes or until the tops are golden and bubbling. Carefully remove the roasting tin from the grill and lift the bowls out. Gently wipe dry and garnish with rocket. Serve the soup with warm soda bread or freshly made cheese scones.