Cauliflower, Leek and Cheddar Cheese Soup
The recipe Cauliflower, Leek and Cheddar Cheese Soup can be made in about 45 minutes.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 head cauliflower, Trimmed and broken into florets
- 1 1/2 cups leek, cleaned and thinly sliced
- 1 tablespoon olive oil
- 1 1/2 tablespoons thyme, fresh leaves
- 2 cloves garlic, chopped
- 1 teaspoon Worcestershire sauce
- 32 ounces vegetable broth
- 12 ounces fat free evaporated milk
- 4 tablespoons cheddar cheese, shredded for garnish
Instructions:
- Heat olive oil in large saucepan over medium heat.
- Add leeks. Cook 5 minutes until softened.
- Add cauliflower, garlic, thyme, Worcestershire sauce and vegetable broth. Simmer for 30 40 minutes over medium low until vegetables are very tender.
- Remove from heat and either blend with an immersion blender, or in batches in a blender. If you use a blender, return the mixture to the pan and add evaporated milk and cheese. Cook over medium heat for 3 5 minutes to melt cheese.
- Serve topped with a sprinkle of cheddar cheese.
