Ingredients:
1 large head of cauliflower, cut into florets
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil or butter
4 cups vegetable broth or chicken broth
1 cup milk or cream
2 cups shredded cheddar cheese
Salt and pepper to taste
1/4 teaspoon nutmeg (optional)
Fresh chives or parsley for garnish
Instructions:
Prepare the Cauliflower:
Chop the cauliflower into small pieces and save.
Cook the Aromatics:
Heat the butter or olive oil in a big saucepan over medium heat.
Add the chopped onion and simmer for approximately 5 minutes, or until softened..
Once aromatic, add the minced garlic and simmer for a further one to two minutes.
Cook the Cauliflower:
After adding the cauliflower florets to the saucepan, mix them in with the garlic and onions.
Pour in the vegetable broth or chicken broth, ensuring the cauliflower is mostly submerged.
After bringing to a boil, decrease the heat, and simmer the cauliflower for 15 to 20 minutes, or until it is soft.
Blend the Soup:
Using an immersion blender, puree the soup until it’s completely smooth. As an alternative, divide the soup into batches and purée it in a blender until it’s smooth before adding it back to the pot.
Add Milk and Cheese:
Stir in the milk or cream and bring the soup back to a gentle simmer.
Gradually add the shredded cheddar cheese, stirring constantly until melted and well incorporated.
Season with salt, pepper, and nutmeg (if using) to taste.
Serve:
Ladle the soup into bowls and garnish with fresh chives or parsley.