Cauliflower, Leek and Cheddar Cheese Soup
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
1 cup cheddar cheese, shredded
4 tablespoons cheddar cheese, shredded for garnish
Equipment:
sauce pan
immersion blender
blender
frying pan
Cooking instruction summary:
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.
Step by step:
1. Heat olive oil in large saucepan over medium heat.
2. Add leeks. Cook 5 minutes until softened.
3. Add cauliflower, garlic, thyme, Worcestershire sauce and vegetable broth. Simmer for 30 40 minutes over medium low until vegetables are very tender.
4. 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.
5. Serve topped with a sprinkle of cheddar cheese.
Nutrition Information:
covered percent of daily need
