Smoky Cheddar Cauliflower Soup

Smoky Cheddar Cauliflower Soup

This soup is a delicious alternative to the very popular broccoli cheese soup. It’s satisfyingly creamy with help from the cauliflower and cheesy with a rich smoky flavor. It’s easy to make and so comforting. Get cozy with a bowl and serve it up with plenty of crunchy croutons or a hunk of crusty bread for contrast.

Serves 2-3

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Ingredients

1 head of Cauliflower cut into florets
3 ribs Celery, chopped
1 medium Carrot (60g) peeled and diced
1 small (100g) Onion, diced
2 cloves Garlic minced
1 1/2 cups (180g) Vegan Cheddar Cheese, shredded
1 tsp 5g) Thyme
1 tsp (5g) Smoked Paprika
few dashes of Liquid Smoke or 1/2 tsp (2g) Smoked Salt
3 Tbsp (45g) Vegan Butter
3 Tbsp (45g) Flour
2 cups (473ml) Vegetable Broth
1 1/2 cups (355ml) Plant Milk
Salt & Pepper to taste
chopped Parsley for garnish

Serve with croutons or hearty bread like sourdough

Directions

1. In a large pot, melt the butter on med-low heat. Add the onions and celery and sauté for 5-7 minutes or until the onions are translucent.

2. Add in the carrot, cauliflower, garlic and thyme. Cover the pot and cook for 20 minutes or until the vegetables are tender.

3. Add in the flour and mix to coat everything. Continue to cook while mixing for about 2 minutes to cook out the raw flour taste. Add in the broth and mix well. Bring everything to a soft boil until the soup begins to thicken.

4. Add in the cheese, liquid smoke and smoked paprika. Lower the heat to low and allow the soup to simmer covered for another 15 minutes.

5. For an extra creamy texture, blend the soup with either an immersion or regular blender. Make sure to leave a bit of texture.

6. Finally, add in the plant milk and check for seasoning, adding salt & pepper to taste. Heat through before serving.