Cauliflower & White Cheddar Soup

Sry i havent been posting lately.  I keep forgetting to take pictures and to write down my recipes so it makes it difficult to share them with you that way.  Fortunately i remembered last night while i was making this soup.  It was so good, i hope you like it too!!

Cauliflower and White Cheddar Soup

Serves 6

Ingredients

·         1 medium head of cauliflower, cut into pieces

·         2 carrots, shredded or sliced thin

·         1 medium red potato, cut into pieces

·         1 medium yellow onion, sliced

·         Bunch of scallions, chopped

·         1 clove garlic, minced

·         4-6 oz white Vermont cheddar cheese, shredded

·         1 spoon of Better than Bouillon® Veggie Base

·         2 cups fat free milk

·         2 tbs olive oil

·         Optional: ¼ tsp white truffle oil, 1 tsp horse radish

Instructions

Fill a large stock pot with water about ¾ full add salt, cauliflower and potato. Allow it to come to a boil and cook veggies for about 10-15 mins until they are soft.  Before draining take 2 cups of the boiling veggie water and mix it with the better than bouillon, set aside.  Drain veggies discard remaining water.  Return pot to stove over medium high heat, and add olive oil and allow oil to heat for a few minutes.  Then add in the onion and carrot.  Sprinkle with salt and pepper, and I added a drop, (no more than ¼ tsp!!) white truffle oil.  And if you like your soup a little spicy you can also add in the horse radish here.  This is completely optional. 

Once tender add in cauliflower and potato.  Mix well to season all veggies.  Then add in the 2 cups of bouillon and bring it to a simmer.  Add in the milk and turn off heat.  Once cooled slightly blend everything with an immersion blender until smooth.  (if you do not have one you can add the soup into a regular blender or food processor but be careful and work in small batches so you do not burn yourself!  Once you have achieved the consistency you want (I prefer mine super smooth), turn the heat on to medium low and slowly add in the cheese.  You can make it cheesier and thicker by adding more cheese; I added about 5 oz. to mine. Add in chopped scallions and mix in.   Season with salt and pepper to taste.  Leave uncovered over low heat for about 15-20 mins stirring occasionally, to allow flavors to set.  Serve with either croutons or cheese flake. 

Cheese flakes:

Preheat oven to 375.  On a silicon baking mat sprinkle mozzarella into flake like shape.  Drop a pinch of parmesan on top, and sprinkle with pepper and add 3-5 scallions in the center, depending on how big you make them.  Bake until melted.  I like mine a little crispy so I leave them in for about 7 mins, but make sure they don’t burn!