Cauliflower Cheddar Soup
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 head of cauliflower, florets cut into 1 inch pieces
  • 4 cups vegetable broth
  • 1 cup water
  • 2 cups freshly shredded cheddar cheese
  • ½ teaspoon smoked paprika
  • salt and pepper to taste
  1. Heat olive oil in a dutch oven or soup pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for a minute, until fragrant. Add cauliflower florets and cook until beginning to soften, about 5 minutes. Add broth and water. Bring to a boil, reduce to a simmer and cover. Cook for about 20 minutes, until cauliflower very soft. Blend until smooth using an immersion blender. If you don't have an immersion blender, carefully transfer to a blender in batches and blend until smooth. Return to a low heat. Add cheese and smoked paprika. Stir until cheese melted. Taste and adjust seasonings.
Recipe by Vegging at the Shore at