Cauliflower Soup with Cheese recipe
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Ingredients
- 1 large head cauliflower, cut into florets and divided 1 ½ cups chopped onion ⅔ cup peeled and diced russet potato 1 carrot, peeled and chopped 3 cloves garlic 1 ½ teaspoons salt 4 cups water 2 cups shredded sharp Cheddar cheese ¾ cup milk 1 tablespoon minced fresh dill freshly ground black pepper to taste 1 teaspoon cumin seeds
Nutrition Info
- 240.5 caloriescarbohydrate: 18 gcholesterol: 42 mgfat: 13.4 gfiber: 5 gprotein: 14.3 gsaturatedFat: 8.4 gservingSize: -sodium: 886.7 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Soup with Cheese
Directions
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Measure 2 cups cauliflower florets into a bowl and set aside.
Mix remaining cauliflower florets, onion, potato, carrot, garlic, and salt together in a Dutch oven or stockpot. Pour water over cauliflower mixture, bring to a boil, reduce heat to medium-low, and cook at a simmer until all vegetables are tender, 30 to 40 minutes.
Pour soup in batches into a blender no more than half full. Hold lid in place while pulsing blender a few times before leaving on to puree until smooth. Return pureed soup to the pot.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Put reserved cauliflower into the steamer basket, place lid on saucepan, and steam cauliflower until just tender, about 5 minutes, add to pot with pureed mixture.
Stir Cheddar cheese, milk, dill, and black pepper into the soup.
Heat a small skillet over medium-high heat. Toast cumin seeds in hot skillet until lightly toasted and fragrant, 1 to 2 minutes, stir into the soup.
Continue heating soup until heated through, 5 to 10 minutes.