Ingredients
115g Yorkshire Wensleydale cheese, crumbled
1 tablespoon sunflower oil
1 small onion, finely chopped
350g cauliflower florets
350g broccoli florets
1.1ltr vegetable stock
25g plain flour
2 tablespoons milk
½ teaspoon grated nutmeg
200g cream cheese
Salt and pepper
Method
1. Heat the oil in a large pan and soften the onion.
2. Add the cauliflower, broccoli and stock. Cook for 5-10 minutes.
3. Blend together the vegetable stock, flour and milk and add to the cauliflower and broccoli mixture.
4. Add the cream cheese and the Yorkshire Wensleydale and stir the soup over a gentle heat until the cheese is well blended and the soup has thickened.
5. Season to taste.
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