Name: Cauliflower and White Cheddar Cheese Soup
Yield: 1
Ingredients: 2 small heads cauliflower; salt to taste; 2 tablespoons unsalted butter; 1 onion, chopped; 1 clove garlic, minced; 4 cups vegetable broth; 1 pinch ground nutmeg; 1.5 cups milk; 2 cups shredded white Cheddar cheese; freshly ground black pepper

Cauliflower and White Cheddar Cheese Soup

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Start by simmering cauliflower in broth with nutmeg, then blend with milk and cheddar for a creamy, cheesy soup.

Ingredients:

2 small heads cauliflower
2 tablespoons unsalted butter
1 clove garlic, minced
4 cups vegetable broth
1 pinch ground nutmeg
1.5 cups milk
2 cups shredded white Cheddar cheese
freshly ground black pepper

Instructions:

Separate the cauliflower into bite-sized florets.
Fill a large saucepan 3/4 full with lightly salted water and bring to a boil. Add half of the cauliflower florets and cook until tender. Drain thoroughly.
In a 4 quart soup pot, gently melt butter over medium-low heat. Saute onion and garlic in the fragrant butter until onion is soft. Add vegetable stock and raw cauliflower florets. Season with nutmeg and bring to a boil; simmer until cauliflower is soft. Remove pot from heat and let it cool down.
Blend the soup-onion-cauliflower mixture in an electric blender until smooth, working in batches of 2 cups each. Return the blended soup to the 4-quart soup pot and heat over medium-low heat. Stir in milk and simmer. Add cooked florets and 1 1/2 cups of cheese, stirring until the cheese melts and the soup thickens. Serve hot, garnishing with cheese and black pepper to taste.

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