Cauliflower Cheddar Soup with Salsa
By á-4427
Ingredients
- 1 cauliflower, broken into florets
- 3 tablespoons unsalted butter
- 3 teaspoons olive oil
- 1 carrot, peeled and roughly chopped
- 2 ribs celery, roughly chopped
- 1 onion, roughly chopped
- 1 potato, peeled and roughly chopped
- 8 cups chicken stock
- 3 tablespoons fresh thyme
- 1/2 cup Black Diamond Sharp Cheese Spread
- 2 tomato, seeded and finely chopped
- 4 tablespoons green pepper, finely chopped
- 3 tablespoons coriander, chopped
- 6 teaspoons red onion, finely chopped
- 6 teaspoons red wine vinegar
- 2 teaspoons cumin
- 4 teaspoons olive oil
- 1/4 cup 35% cream (optional)
- salt and pepper to taste
Details
Preparation time 15mins
Cooking time 45mins
Adapted from foodnetwork.ca
Preparation
Step 1
1. In a large pot, melt the butter with the olive oil over medium heat.
2. Once the butter is liquid, add in the onions, carrot, and celery. Cook for a few minutes until the vegetables start to sweat, stirring frequently. Add the cauliflower and cook for 5 more minutes with the lid on. Next, add the potato, fresh thyme, and chicken stock and season lightly with salt and pepper. Bring the soup to a boil, and then lower temperature and let it simmer for 30 minutes.
3. In a small bowl, combine the tomatoes, green pepper, coriander, red wine vinegar, cumin, and olive oil. Season with salt and pepper and set aside.
4. After 30-40 minutes, lift the pot’s lid and stir in the Black Diamond Sharp Cheese Spread until melted.
5. Take the soup off the heat and, using a hand blender, turn into a puree.
6. Serve the soup with a heaping dash of salsa for garnish.
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