Soup is such a good way of using up this leftovers and this cauliflower and Stilton soup did just that after Christmas.My husband is of the opinion that the addition of Stilton improves the taste of most things. Of course, if you aren't a blue cheese fan then you could substitute a cheese of your choosing. Again, an onion could be swapped for the leek.

This recipe serves 2.

Cauliflower And Stilton Soup

• 1/2 a large cauliflower
• 1 leek
• 1 vegetable oxo cube
• 50g Stilton plus extra to crumble on top
• 500 ml semi skimmed milk
• creme fraiche to finish

1. Chop the cauliflower and leek and add to the pan. Cover with water and add a vegetable oxo cube. Cook until the cauliflower is soft and most of the water has evaporated.
2. Put this into a food processor and add the milk. Give it a whizz until nice and smooth.
3. Transfer back to the pan and warn through with the 50g of crumbled Stilton. 
4. Pour into a bowl and top with a little creme fraiche and crumbled Stilton.

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