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.