Roasted Cauliflower and Mature Cheddar Soup

I made this the other day, and I was really pleasantly surprised with the results. I'm always suspicious of cheese in soups bar broccoli and stilton (recipe forthcoming). You may have noticed I've started using Henderson's relish in soups. This is basically because it's less pungent than Worcestershire sauce, and it's suitable for vegetarians, so works better in vegetable soups. As you're blending the soup, there's no need to grate the cheese.

Ingredients

2 small heads of cauliflower or one v. large one, cut into florets
2 onions, sliced
2 or 3 veg stock cubes (to taste)
2 crushed cloves garlic
2 tsp dried parsley
2 bay leaves
1 heaped tsp wholegrain mustard
2tbsp Henderson's relish
100-150g mature cheddar cheese, sliced
200ml whole milk.

Roast the cauliflower in a medium oven with some oil, salt and pepper for about 20 minutes until it's golden

Meanwhile, soften the onions in your soup pot. Once the cauliflower's done, add the herbs and garlic to your onions, cook for a futher 1 or 2 minutes before adding the cauliflower and just covering in water.

Chuck in the stock cubes, Henderson's relish, and mustard and simmer until everything's tender.

Remove the bay leaves, add the milk and cheese, and blend.

Season to taste (you won't need much if any salt, but lots of black pepper is advised) and serve.