Melt the butter and olive oil together in a soup pot over medium heat. Sweat the onions until they are soft, translucent and turning very sweet. This should take about 10 minutes. Add in the chopped cauliflower, courgette and carrot. Give it all a good stir to coat the veggies in the oil and let them saute for a couple of minutes.

Pour in the stock (made from a stock cube) into the pot and bring to a simmer. Continue to simmer until the vegetables are tender enough to pierce with a sharp paring knife.

Once the soup is cooked, use an immersion blender or an upright blender to blend the soup. Add the spices to the soup and stir in. Adjust the seasoning and add the milk and cheese. Give everything a very good whisk.  If you like a thinner soup, you can add some more milk or even water 

If you're having this with the pancetta, then heat a nonstick skillet with some olive oil. Once the oil is hot, add the pancetta and gently fry until golden and crispy. Drain the bacon on a paper towel. Tear off some chunks of bread and brown them in the pancetta fat until golden.