Creamy Cauliflower Chowder

Ingredients

Butter

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Carrots

2 medium, diced

Celery

2 stalks, diced

Cauliflower

1 head, chopped into florets

Vegetable broth

4 cups

All-purpose flour

3 tablespoons

Milk

1 cup

Cheddar cheese

1 cup, shredded

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are tender, about 5-7 minutes.
3. Sprinkle the flour over the sautéed vegetables and stir to coat evenly, cooking for an additional minute.
4. Add the chopped cauliflower and vegetable broth, stirring to combine. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the cauliflower is tender.
5. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup to a regular blender in batches and blend until smooth before returning it to the pot.
6. Stir in the milk and shredded cheddar cheese, cooking over low heat until the cheese is melted and the soup is heated through.
7. Season with salt and pepper to taste.
8. Serve the cauliflower chowder hot, garnished with fresh parsley.