2 tbs butter
1 onion, chopped
400g cauliflower, cut into small pieces
4 cups water
1 vegetable cube
1 cup cheddar or emmenthal cheese, shredded
In soup saucepan melt butter over medium heat.
Add onion and cook until golden, about 10 minutes, stirring occasionally.
Add culiflower, water and crumble in vegetable cube.
Bring water to a boil, then reduce the heat, cover and simmer for 10 minutes or until cauliflower is tender.
In a blender blend cauliflowe mixture at low speed in small batches until very smooth.
Return cauliflower mixture to soup pan, stir in cheese until melted and smooth.
Whisk in cream and serve garnished with cheese.