For a hearty vegetarian soup nothing beats a good chowder thickened with potatoes. This version is primarily cauliflower but is enhanced by hot smoked paprika and smoked cheddar for something a bit different.
Smoky Cauliflower Cheddar Soup
(serves 4)
1 tablespoon olive oil
1 small onion, minced
1 teaspoon salt
1/2 teaspoon hot smoked paprika
1 clove garlic, minced
1 cauliflower, cut into small florets
1 1/2 cups peeled and diced potato
7 cups stock or water
1/4 cup grated smoked cheddar
1/4 cup grated mozzarella
3 scallions finely minced
1/2 cup milk
salt and white pepper to season
1. Heat a heavy medium saucepan to medium low heat. Add the olive oil and onion and sweat until soft. Add the salt, smoked paprika, and garlic and stir for 3 minutes.
2. Stir in the cauliflower, potato and water or stock and bring to simmer. Simmer until potatoes and cauliflower are soft.
3. Puree two thirds of the soup in a blender or by using an immersion blender. Return to the pot.
4. Add the milk and the scallion and bring to a gentle simmer. Slowly stir in the grated cheese. Season to taste with salt and pepper.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time:45 minutes
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