Cauliflower cheese soup

Ingredients;

1 medium cauliflower, cut into small florets
500 ml vegetable stock
60 g butter
1 medium onion, chopped
30 g flour, all-purpose
500 ml milk
100 g Cheddar cheese, grated
salt and pepper, to taste

Method;

Cook cauliflower in vegetable stock until tender. Do not drain. Leave to cool a bit. Fill into blender and process for a few seconds. Set aside. Melt butter in a saucepan. Add onion and saute until soft but do not brown. Mix in flour and season with salt and pepper. Add milk and then heat until it boils and thickens. Stir occasionally.Add cauliflower and cheese and stir until cheese has melted.