Instructions: Place the cauliflower, celery, onion, carrot, bay leaf, stock and seasoning in a large saucepan. Bring to the boil, cover and simmer for 10 minutes.

Add the chopped tomatoes and continue cooking for a further 10 minutes, or until the vegetables are tender.

Remove the pan from the heat and discard the bay leaf.

Place the soup in a blender or food processor and blend until smooth.

Return the soup to the saucepan, stir in a little water if too thick and add the spring onion. Reheat gently.

Serve in soup bowls or mugs, sprinkled with the grated cheese.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.