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Things needed:
1 chopped head of cauliflower (florets included)
1 roasted garlic bulb
oil from olives, 2 teaspoons
1 chopped onion
the veggie broth, 4 cups
For a heartier soup, use 1 cup of milk or cream.
2 cups of crumbled sharp cheddar cheese
Add seasonings of salt and pepper to taste.
As an optional garnish, you may use fresh chives or parsley.
Follow these steps:
To roast the garlic, make sure your oven is preheated to 400°F, or 200°C. Remove the garlic bulb’s top, coat the cloves with olive oil, cover in foil, and roast for 30–35 minutes, or until soft and caramelized. After the roasted garlic cloves have cooled a little, squeeze them out.
Get the olive oil hot in a big saucepan over medium heat. Saute the veggies. Sauté the chopped onion for about 5 minutes, or until it becomes translucent.
Chop the cauliflower and add it to the saucepan. Cook, stirring periodically, for another 5 minutes.
Stir in the garlic and broth: Combine the roasted garlic cloves with the vegetable broth and pour it in. Bring to a boil, then decrease heat and simmer for around fifteen to twenty minutes, or until the cauliflower reaches a soft consistency.
Pulse the Soup: Puree the soup using an immersion blender until it’s completely smooth. Carefully pour the soup into a countertop blender in stages if you do not own an immersion blender.
Add the milk and cheese, then put the puréed soup back in the saucepan and simmer on low heat. Add the shredded cheddar cheese and milk (or cream) and stir until the cheese melts and the soup reaches a creamy consistency. Add seasonings according to your liking.
Transfer the soup to individual bowls and, if like, top with chopped fresh chives or parsley. Indulge in this nourishing bowl of deliciousness!
There are a total of one hour of preparation time, forty-five minutes of cooking time, and 320 calories in six servings.
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