Cauliflower based vegetable soup

Finely chop (1 carrot, 2 onions,  2 garlic gloves, 1 celery) and fry in a saucepan with butter. Let them soften for a while and then add 2 medium sized finely chopped cauliflower's. Add 2-3 dl of water, salt, pepper and a chicken cube stalk. Let the vegetables cook for about 20 minutes and then blend them into a fine/ smooth paste. Add 1-2 dl of cream and grated ( generous handful or two) extra mature cheddar cheese. Let the soup cook on low heat for about 15 minutes more. To finish, add a small cube of butter and garnish with black pepper and basil leaves. 

A thick and rich soup for a beautiful autumn day.