Gluten free
Cauliflower, leek and cheddar cheese soup
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
US
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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