Creamy cauliflower soup with cheddar and chutney toasts

Method

• 1
  Place the potatoes, cauliflower, butter, onion, stock cubes, water and milk in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to medium. Cook for 5-6 minutes or until cauliflower is soft.
• 2
  Add the sour cream. Use a stick blender to blend until smooth. Season with salt and pepper.
• 3
  Meanwhile, to make the cheddar & chutney toasts, preheat grill on high. Toast the bread under grill on both sides. Spread with the chutney. Top with the cheddar. Cook under grill for 1-2 minutes or until the cheddar melts.
• 4
  Ladle soup among serving bowls and sprinkle with chives. Serve with toasts.