Heat Olive Oil (1 teaspoon) in a large heavy-based soup pot over a moderate heat. Cook and stir the Onion (1) for 2 minutes, or until soft.
Add the Potato (2) and Cauliflower (1). Cook and stir for 2 minutes until combined.
Add Butter Beans (800 gram), Water (6 cup), and Chicken Stock Cube (2). Season with Ground White Pepper (1/2 teaspoon) and Salt (1/2 teaspoon). Bring to the boil, then reduce heat and cover. Simmer for 20 minutes, or until vegetables are tender.
Remove from heat and cool for 5 minutes.
Using an electric stick blender, blend soup until smooth. Stir over a low heat for 3 minutes or until heated.
To serve, sprinkle soup with Extra Sharp Cheddar Cheese (1 cup) and Freshly Ground Black Pepper (to taste). Serve alongside crusty bread. Enjoy!