Cheddar Cauliflower Soup

Ingredients

• 2 tbsp butter
• 1/2 onion, chopped
• 4 garlic cloves, chopped
• 1 large head cauliflower
• 6 cups low sodium vegetable stock
• 1/3 tsp nutmeg
• 3 cups cheddar cheese, grated
• salt and pepper

Instructions

1. Split cauliflower into large florets. Break several large florets into 2 cups worth of tiny florets and set aside.
2. In a large pot, sauté onion in olive oil until tender.
3. Add garlic and sauté for 1 minute.
4. Add large florets to pot and cover with vegetable stock. Boil, covered, until cauliflower is tender. Cool.
5. Using an immersion blender or stand blender, blend until smooth.
6. Add tiny florets to blended mixture in pot and bring to a gentle boil until florets are tender.
7. Stir in cheddar cheese until melted. Season with salt and pepper. Serve while hot.