Cauliflower and cheddar cheese make a great combination and a healthy soup your family will love.
1 head cauliflower, Trimmed and broken into florets
1 1/2 cups leek, cleaned and thinly sliced
1 tablespoon olive oil
1 1/2 tablespoons thyme, fresh leaves
2 cloves garlic, chopped
1 teaspoon Worcestershire sauce
32 ounces vegetable broth
1 cup cheddar cheese, shredded
4 tablespoons cheddar cheese, shredded for garnish
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.