Creamy Cauliflower Cheddar Soup (Print version)

Cauliflower blends into a smooth base for this cheddar soup without needing a flour roux.

# Ingredients:

Ingredients

01 - 700 g cauliflower florets
02 - 1 onion, diced
03 - 25 g butter
04 - 2 garlic cloves, minced
05 - 800 ml vegetable broth
06 - 200 ml whole milk
07 - 120 g grated cheddar
08 - ½ tsp Dijon mustard
09 - ¼ tsp black pepper

# Instructions:

01 - Melt butter in a large saucepan over medium heat. Add onion and cook 6–8 minutes until soft without browning. Stir in garlic for 1 minute.
02 - Add cauliflower and broth. Bring to a gentle boil, cover partially and simmer 15–20 minutes until the cauliflower is very tender.
03 - Remove from heat. Blend carefully with an immersion blender until smooth, keeping the head submerged to avoid splashes.
04 - Stir in milk and return to low heat until steaming. Remove from heat again and add cheddar a handful at a time, stirring until melted.
05 - Stir in mustard and pepper. If too thick, add a little water. Taste before adding optional salt because broth and cheese vary.
06 - Serve hot with a smooth texture. Avoid boiling after adding the cheese, which can make the soup grainy.
07 - Cool in shallow containers and refrigerate within two hours for up to three days. Reheat gently, stirring, until hot throughout.

# Good to know:

01 - Includes 0 minutes resting or cooling time.

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