Three Cheese Creamy Cauliflower Soup
Are you Team Cauliflower? I sure am! Cauliflower is so versatile and can be cooked baked as slices, as florets added to a stir fry, tossed into a smoothie, eaten raw (with a good dip!) and is mild so most people like it! You’ll love that this recipe is easy to make - cauliflower is cooked in a rich veggie broth until tender, pureed, then cheeses are added for a delicious smooth, comforting bowl of goodness and great nutrition.
Cauliflower is an anti-inflammatory, antibacterial and anti-viral food. It keeps you hydrated as it is made up is mostly water. It is a rich source of VitC and it has fiber so very good for digestion. It contains plant-based protein, which is more easily absorbed and beneficial (bio-available) in our bodies. Cauliflower also contains iron, calcium, potassium and magnesium.
Cheddar Cheese is a rich source of calcium, fat and protein. It also contains zinc and phosphorous and vitamins A and B12.
Prep Time: 10 Minutes / Cook Time: 25 Minutes / Serves: 4 -6
Ingredients
2 Tablespoons of Olive Oil or another neutral oil – avocado, grape seed or sunflower oil
3 Garlic Cloves – minced and left to sit for 10 minutes to create their nutritional magic
1 Medium Onion - diced
1 Medium Head of Cauliflower – chopped into 1-inch pieces (leaves and stems removed)
5 Cups Veggie Bouillon – or veggie broth
1½ Cup Coconut Cream, Oat Milk or 360 ml Can Coconut Evaporated Milk – alternate: dairy cream, milk or dairy evaporated milk
1 Cup Cheddar Cheese – I like using ½ cup of orange and ½ cup of white cheddar
3 Tablespoons Cream Cheese – an herbed cream cheese such as Boursin is delicious or use plain cream cheese
1 teaspoon Dried Thyme
¼ teaspoon Chili Powder
A Generous Pinch of Herbed Seasoned Sea Salt or plain sea salt
Generous Grinds of Fresh Black Pepper
½ Cup Grated Parmesan Cheese – make sure it’s an authentic Italian Regianno parmesan – optional but tasty
Shaved Parmesan - to garnish – optional but tasty
Pumpkin Seeds or Sunflower Seeds - to garnish - optional but tasty
How It’s Made
In a large pot, over medium high heat, heat the olive oil and sauté the onions for a minute, then add the garlic and cook, stirring for another minute or 2 until the garlic is fragrant.
Add the chopped cauliflower and the veggie bouillon.
Bring the mixture to a boil, reduce the heat to medium-low and let it gently simmer for 15-20 minutes until the cauliflower is soft – stick a knife into a piece, it should slide in easily.
Turn off the heat.
With a hand-held immersion blender, or in batches in a regular stand blender, puree the mixture until it is smooth. If you used a blender, return the pureed soup to the pot.
Turn the heat back on under the pot to low and add the cream, milk or evaporated milk, the cheddar and cream cheeses and stir to melt them into the soup.
Add the dried thyme and the chili powder, the herbed seasoned sea salt and grinds of fresh black pepper and stir.
Add the grated parmesan cheese (if using – this is the 3rd cheese in this Three Cheese soup) and stir to melt it into the soup. You can also use your hand-held immersion blender again to mix it in.
Taste the soup and adjust the seasoning to your taste.
Serve in mugs or pretty bowls, garnished with some shaved parmesan and pumpkin or sunflower seeds.
Enjoy!
