Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon olive oil
  • 1 medium yellow onion (chopped)
  • 4 cloves garlic (minced)
  • 1 head cauliflower (core removed and chopped into small florets)
  • ¼ teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground pepper
  • Pinch of cayenne pepper (optional)
  • 4 cups bone broth or vegetable broth
  • 5 cups broccoli fresh florets or frozen
  • 1-2 large carrots (diced (about 1 cup))
  • 8 ounces shredded cheddar cheese (plus more for sprinkling on top, if desired)
  • green onions (for garnish)

Instruction

  • Heat the olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and sauté until translucent, about 5-7 minutes.
  • Add the cauliflower, nutmeg, cayenne (if using), salt and pepper. Sauté for another 1-2 minutes.
  • Add the broth to the pot and bring mixture to a boil. Once boiling, reduce heat to a simmer, cover and cook for at least 15-20 minutes, or until the cauliflower is very tender (soft enough to mash with a fork).
  • Use an immersion blender to puree the mixture until smooth and creamy. 
  • Return the soup to the pot over medium heat and add the broccoli and carrots. Bring to simmer and cook 20-25 minutes, or until the broccoli is tender (if you use frozen broccoli, you'll only need to cook until the broccoli is thawed and heated through).
  • Reduce the heat to low and stir in the cheese a little at a time. The soup will be pretty thick. If you want a thinner soup, add additional broth or water to reach a desired consistency. Taste and season with more salt and pepper.
  • Serve soup sprinkled with additional shredded cheese and green onions.