Cauliflower Cheddar Soup

By jeenikeen

Ingredients

• 9 cups chopped cauliflower, (about 2 lbs/1 kg)
• 2 stalks celery, diced
• 1 onion, chopped
• 3 potatoes, peeled and diced
• 2 tsp minced garlic cloves
• Pepper, to taste
• 2 cups low sodium chicken broth
• 1 cup water
• 2 tbsp all-purpose flour
• 2 1/2 cups milk
• A pinch of ground nutmeg
• 1 1/2 cups shredded Canadian Cheddar cheese
• Salt, to taste

Details

Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from dairygoodness.ca

Preparation

Step 1

In a large pot, combine cauliflower, celery, onion, potatoes, garlic, pepper to taste, chicken broth and water; cover and bring to a boil over high heat. Reduce heat to medium-low, cover and boil gently for 15 to 20 min or until vegetables are soft.

Whisk flour into milk; pour into pot with nutmeg to taste. Cook, stirring, for about 3 min or until slightly thickened. Remove from heat.

Using an immersion blender or transferring in batches to an upright blender, purée until smooth.

Return to pot, if necessary. Heat over medium heat, stirring often, for about 5 min or until bubbling. Remove from heat and stir in 1 cup of the cheese until melted. Season with pepper and up to 1/4 tsp salt. Ladle into warm bowls and sprinkle with remaining cheese.