Cauliflower cheese soup

Heat the oil in a large saucepan.

Tip in the onion and over a moderate heat, cook until softened, about 5 minutes stirring often.

Add the garlic, cauliflower and bay leaf and cook for a further 5 minutes.

Put in the veg stock and beer, bring to the boil then reduce the heat to a slow simmer for a further 30 minutes.

Turn off the heat and remove the bay leaf, tip in the cheese with the cream and leave to melt for a few moments in the residual heat.

Using a hand blender, pulse until silky smooth and serve.