Cauliflower Soup with Garlic & Cheddar

November 3, 2014 by The SEA SALT 3 Comments

For some reason I always buy a head of cauliflower in the grocery store thinking I’ll use it up right away.

But I never do.

A few days go by and there it is taunting me every time I open the fridge.

Today I took that head of cauliflower down.

Meaning I made it into a  super easy, delish soup, and ate 3 bowls of it.

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Cauliflower Soup with Garlic & Cheddar

Ingredients:

• 2 Tbsp EVOO
• 1 stalk celery, diced
• 2 carrots, peeled and diced
• 1/2 yellow onion diced
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/4 tsp fresh ground black pepper
• 1/2 tsp kosher salt
• 3 cloves garlic, minced
• 2 Tbsp all-purpose flour
• 1 head cauliflower, chopped
• 4 cups stock
• 1 cup whole milk
• 1 cup sharp cheddar cheese
• chopped parsley to garnish

Directions:

1. In a large stockpot, over medium heat, add EVOO and cook celery, carrots, onion, bay leaf, thyme, and S&P until onions become translucent. Stir frequently.
2. Add flour, and garlic and stir frequently to combine over medium heat for about 2 mins.
3. Add cauliflower and stir to combine.
4. Add stock and bring to boil.
5. Reduce heat, cover, and simmer for 15-18 mins until cauliflower is tender.
6. Remove 3 cups of soup and blend until smooth in blender, or use immersion blender but leave plenty of big chunks.
7. Return blended soup to pot, and add milk over medium heat.
8. Add cheese and stir until cheese is melted.
9. Season with S&P if needed.
10. Ladle into bowls and garnish with fresh parsley.

 

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