Trim and cut the cauliflower into florets.

Slice the leeks after trimming and cleaning.

Roughly cut the bread into small cubes.

Place the cauliflower florets and stalk in a saucepan with milk and bring to a boil.

Reduce the heat and simmer for 10 minutes, or until the cauliflower is tender.

Melt the butter in a frying pan over medium heat.

Cook the leeks, stirring occasionally, for 5 minutes until softened.

Add the mustard and nutmeg to the cooked cauliflower.

Stir in the grated cheddar cheese until melted.

Transfer the cauliflower mixture to a food processor and blend until smooth.

Return the blended soup to the pan.

Stir in the cooked leeks.

Season with pepper to taste.

Gently heat through while cooking, ensuring not to boil.

Heat the vegetable oil in a large frying pan over high heat.

Toss the bread cubes with paprika.

Cook the croutons, stirring frequently, for 2-3 minutes until golden and crisp.

Drain the croutons on kitchen paper to remove excess oil.

Ladle the soup into serving bowls.

Scatter the paprika croutons over the top of each serving.