Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp olive oil
  • 1 small yellow onion, (chopped)
  • 2 cloves garlic, (minced)
  • 1 large carrot, (sliced)
  • 2 stalks celery, (chopped)
  • 1 head cauliflower, (shredded)
  • 32 oz vegetable stock
  • 1 cup mild cheddar cheese, (grated)
  • 1 pinch salt, (add to taste)
  • 1 pinch ground black pepper, (add to taste)

Instruction

  • In a large soup pot, heat the olive oil on medium heat. Add in onion and garlic; cook for about 5 minutes (until softened.)
  • When the onion is soft and ready, add the carrots, celery, and cauliflower. Sauté for 2 minutes, stirring occasionally.
  • Add vegetable stock and bring to a boil.
  • Reduce the heat. Add salt and pepper to the water (to taste) and cover with a lid. Cook on low for 25 minutes or until the vegetables are soft.
  • Remove from heat and puree the soup in a blender (in small batches) then return it into the pot. Season with salt and pepper. Add the cheese and mix until it is all melted.
  • Before serving, garnish each plate with croutons and green onion.