Cauliflower, Leek and Cheddar Cheese Soup

Photo: Kristi Rimkus

Ingredients

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

12 ounces fat free evaporated milk

1 cup cheddar cheese, shredded

4 tablespoons cheddar cheese, shredded for garnish

Preparation

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.