Heat the oil in a saucepan and cook the onions over a medium heat until soft, approx 5 mins.

Add the cauliflower, potato and stock, bring to the boil, turn down the heat and simmer for about 25 mins until the potato is soft.

Puree the soup with a stick blender or a food processor, add the Elmlea, cheese and season to taste with salt and black pepper, add a teaspoon of wholegrain mustard to the bowl for an added kick but don’t forget to account for the extra calories!!!