Jo Pratt's Cauliflower Cheese Soup with Ham and Tomato Twists

This delicious recipe is packed with veggies and pulses, so brimming with goodness, but it certainly won't leave you feeling deprived either

1. 1

   Melt the butter in a pan. Add the onion and cook until it is softened but not coloured. stir in the garlic, bay leaf, cauliflower and potato.
   
   Reduce the heat, cover with a lid and leave to cook for 10 minutes, stirring occasionally. Then add the milk and 700ml (1¼pt) of the stock. Simmer for 15 minutes, until the vegetables are tender and beginning to break up.
   
   To prepare the twists, preheat the oven to 200C/gas 5. Spread the tomato paste on top of the pastry then lay the ham, in a single layer on top.
   Cut the pastry into 24 x 1cm (½in) thick strips. Gently twist each strip and lay onto a couple of non-stick baking sheets, slightly apart. Brush with the egg wash and scatter over a little sea salt and black pepper.
   
   Place in the oven for about 10-12 minutes or until light golden brown.
   
   Take the soup off the heat and remove the bay leaf. Cool slightly, then blitz in a blender until smooth.
   
   Return the soup to the pan and stir in the mustard and cheese until it has melted, then season.
   
   The remaining 200ml (7fl oz) of stock can be added if the soup seems too thick. serve the soup hot with the twists on the side.