Cauliflower Cheddar Soup

Step 1

Wash and chop vegetables.In a large soup pot, melt one tablespoon of butter. Add carrots, onion, garlic, and cook on low until ingredients become fragrant and begin to soften — about 3-5 minutes.

Step 2

Add cauliflower florets, nutmeg, thyme, salt, and parsley. Stir well and cook on medium for 2-3 minutes.

Step 3

Add broth, and bring to a boil. Once boiling, turn the heat down a bit and let the soup simmer for 18-20 minutes, until the ingredients are soft and can be easily blended. Remove from the heat.

Step 4

Carefully blend the soup in a blender in small batches** after it has cooled for five minutes. Or, use an immersion blender. Blend until you get a smooth consistency and the chunks of vegetables are all blended

Step 5

Add 1 cup of cheese and 1 cup of milk/cream. If using an immersion blender, mix it all again. Or stir well with a spoon. Taste test, and add more salt or other seasonings as you see fit.

Step 6

Serve while hot, and top with extra ¼ cup of cheddar and homemade croutons. Then add more fresh parsley and a squeeze of fresh lemon juice if you'd like.Store leftovers in the fridge for up to five days or freeze.