Gluten free

Cauliflower, leek and cheddar cheese soup

Name: Cauliflower, leek and cheddar cheese soup
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower; 1.5 cups leeks; 1 Tbsp olive oil; 1.5 Tbsps fresh thyme; 2 cloves garlic; 1 tsp worcestershire sauce; 32 ounces vegetable broth; 12 ounces evaporated milk; 1 cup shredded cheddar cheese

This hearty cauliflower, leek, and cheddar cheese soup is perfect for autumn. It is gluten-free and rich in vitamins and minerals. Enjoy it as a main course and have it ready in about 45 minutes for a comforting meal.

Ingredients

cauliflower

1 head

leeks

1.5 cups

olive oil

1 Tbsp

fresh thyme

1.5 Tbsps

garlic

2 cloves

worcestershire sauce

1 tsp

vegetable broth

32 ounces

evaporated milk

12 ounces

shredded cheddar cheese

1 cup

Method

Heat olive oil in large saucepan over medium heat.
Add leeks. Cook 5 minutes until softened.
Add cauliflower, garlic, thyme, Worcestershire sauce and vegetable broth. Simmer for 30 40 minutes over medium low until vegetables are very tender.
Remove 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.
Serve topped with a sprinkle of cheddar cheese.

Nutrition:

369 kcal

Carbs

25 g

Fat

22 g

Protein

17 g

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