Name: Cauliflower Soup with Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
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

Directions

Step 1

Measure 2 cups cauliflower florets into a bowl and set aside.

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Step 2

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.
Step 3

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.
Step 4

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.
Step 5

Stir Cheddar cheese, milk, dill, and black pepper into the soup.
Step 6

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.
Step 7

Continue heating soup until heated through, 5 to 10 minutes.

Nutrition Facts

Per Serving:

241 calories; protein 14.3g; carbohydrates 18g; fat 13.4g; cholesterol 42mg; sodium 886.7mg. Full Nutrition

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

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