Cauliflower, Leek and Cheddar Cheese Soup

Name: Cauliflower, Leek and Cheddar Cheese Soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 head Cauliflower (1 head cauliflower, Trimmed and broken into florets); 1 ½ cup Leeks (1 1/2 cups leek, cleaned and thinly sliced); 1 tbsp Olive Oil (1 tablespoon olive oil); 1 ½ tbsp Thyme (1 1/2 tablespoons thyme, fresh leaves); 2 cloves Garlic (2 cloves garlic, chopped); 1 tsp Worcestershire Sauce (1 teaspoon Worcestershire sauce); 32 oz Vegetable Broth (32 ounces vegetable broth); 12 oz Evaporated Milk (12 ounces fat free evaporated milk); 1 cup Cheddar Cheese (1 cup cheddar cheese, shredded + 4 tablespoons cheddar cheese, shredded for garnish)

60 minMediterranean

Servings4

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Vegetarian
Gluten Free
Pescatarian

Steps

1Heat olive oil in large saucepan over medium heat.
2Add leeks. Cook 5 minutes until softened.
3Add cauliflower, garlic, thyme, Worcestershire sauce and vegetable broth. Simmer for 30 40 minutes over medium low until vegetables are very tender.
4Remove from heat and either blend with an immersion blender, or in batches in a blender. If you use a blender, return the mixture to the pan and add evaporated milk and cheese. Cook over medium heat for 3 5 minutes to melt cheese.
5Serve topped with a sprinkle of cheddar cheese.