• In a pressure pan / Soup pot, add oil / butter. Saute onions, half the garlic and cauliflower for 2 minutes.
• Tip in the pepper corns, bay leaf Saute.
• Add the homemade veg stock. if using store bought stock, use low-salt or adjust salt accordingly.
• Tip in the potato, saute for 1 minute.
• If using soup buillions, crush and add the buillions and top it with hot water / stock accordingly.
• Pressure cook for 1 whistle (if you don't have a pressure cooker, simmer till the cauliflower turns really tender).
• Remove the Bayleaf and puree. Don't strain.
• In a soup pot, add the puree, a little more water, salt and spices and bring to a gentle simmer (about 3-4 mins). Switch off
• Add grated cheddar and stir in gently till you get a slightly thickish consistency.
• Toast the rest of the garlic in a tsp of butter / oil till it turns crispy.
• Top with crushed black pepper and rest of the sliced garlic.
• Serve hot with toasted bread / croutons.

If Cooking in an Instant Pot:

• Set SAUTE MED / HIGH 10 mins.
• Saute potato, bay leaf, pepper corn,onion, potato and half the garlic till they turn aromatic.
• Tip in the Vegetable stock.
• Cancel SAUTE. Pressure HIGH for 3 Minutes.
• NPR for 3 mins, than Quick release.
• Remove the Bayleaf and puree.
• Set IP to Saute Low, adjust salt and seasonings.
• Tip in cheddar. Mix and serve with roasted garlic on top