Cauliflower and Tomato Soup

1 lg Cauliflower; separated into florets
3 Celery sticks; sliced
1 lg Onion; chopped
1 lg Carrot; chopped
1 Bay leaf
600 ml Vegetable stock; (1 pint)
1 397 gram can chopped tomatoes; (14oz)
3 Spring onions; chopped finely
Salt and pepper
50 g Reduced-fat hard cheese; grated, to serve (2oz)

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.

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