CAULIFLOWER CHEESE SOUP RECIPE

INGREDIENTS

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• 4 cups Cauliflower (cut into florets)
• 4 cloves Garlic (minced)
• 3 1/2 cups Chicken broth, reduced sodium
• 1 cup Heavy cream
• 3 cups Cheddar cheese (shredded)

INSTRUCTIONS

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1. In a dutch oven over medium heat, saute garlic for one minute, until fragrant.
2. Add the chicken broth, heavy cream, and chopped cauliflower Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until cauliflower is tender.
3. Use a slotted spoon to remove about 1/3 of the cauliflower pieces and set aside.
4. Use an immersion blender to puree the soup with the remaining cauliflower.
5. Reduce heat to low. Add the shredded cheddar cheese 1/2 cup (56 g) at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.
6. Remove from heat. Add the reserved cauliflower florets back to the soup.