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. 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.