Directions

1. Cut the cauliflower into florets. Cut the ends off the leeks, halve them lengthways, wash them under running water and then roughly cut them into slices. Peel and chop the potato. Slice the celery. Peel and slice the garlic. Peel and roughly chop the onion.
2. Place a large saucepan over medium heat and add the extra-virgin olive oil. Add all the chopped and sliced vegetables and mix together with a wooden spoon. Cook and keep on stirring for a few minutes, then add the wine (if using) and keep on cooking for another 5 minutes, lid off. In the meantime boil 1.8 litres in the kettle and grate the cheese.
3. Add the stock cube, then pour in enough boiling water to completely cover all the vegetables in the saucepan. Give the soup a good stir and cook over low heat with the lid on for approximately 45 minutes.
4. Remove the pan from the heat. Add the mustard, crème fraîche and cheese. Season with salt and pepper to taste. Using a hand blender or liquidiser, blend the soup until silky smooth
5. Divide between your serving bowls, sprinkle with chilli flakes, garnish with coriander leaves and enjoy!