A classic soup with bits of seasoned onions, celery and carrots simmered in a beer broth, thickened with cauliflower puree and cheddar cheese swirled in. Flavorful and delicious with a more nutritious spin!
INGREDIENTS – serves 3-4
2T olive oil
1/2 onion, finely chopped*
2-3 celery stalks, finely chopped*
1 carrot, finely chopped*
1/2t garlic powder
1/4t dry mustard
1/4t black pepper
1 1/2c broth
1-2 dashed Worcestershire sauce
1 small cauliflower head, cut in large chunks
2c cheddar cheese, shredded
Bring a med-large pot to med-high heat. Saute the onion, celery and carrot with the salt, garlic powder, thyme mustard and black pepper, cook for 3-4 minutes until softened. Pour in the beer and stir, scraping any bits off the bottom of the pot then pour in the broth and w sauce, stir then place the cauliflower in. Bring to a simmer, cover with a lid and cook for 20-30 minutes until the cauliflower is completely cooked through.
Scoop the cauliflower chunks out and puree in a blender or food processor until smooth then return to the pot. Pour in the milk and stir it all to combine. Bring back to a simmer then remove from heat. Sprinkle in about 1/4 of the cheese and stir until its completely melted in then add the rest of the cheese and repeat.
*To make it easier, I just chop the onion, celery and carrot in large chunks then throw them all in the food processor until finely chopped.