Cauliflower and cheese soup with sesame toast

Ingredients

• 1 small cauliflower, trimmed (discarding rough stalks), washed and finely chopped
• 1 large potato, peeled and finely chopped into 2cm pieces
• 2 garlic cloves, peeled and finely chopped
• 850ml milk
• 25g butter
• 175g mature Cheddar cheese
• sea salt and freshly ground black pepper to taste

For the sesame toast

• 4 slices French bread
• 100g sesame seeds
• small amount of olive oil

Method

1. Put the cauliflower, potato and garlic in a large pan, cover with the milk and put on a low heat. Simmer until the potato is very soft, which should take approximately 10–12 minutes.
2. When the vegetables are cooked, add the butter and the cheese and, using a stick blender, blend until the soup is totally smooth. Season to taste. Set the soup aside somewhere warm.
3. Toast the bread slices, then drizzle some olive oil all over them, and sprinkle the sesame seeds on top.
4. Serve the soup in warm bowls with the sesame toast.