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    Cauliflower soup with sharp cheddar & thyme

    3y Saved to Soup & Cream
    • Beth D.

      Recipe Box: 3 Healthy Winter Soup Recipes 1. Cauliflower Soup with Sharp Cheddar and Thyme 2. Cremini Mushroom, White Bean, and Barley Soup 3. Roasted Carrot & Red Curry Soup

    • Sim Klein

      Cauliflower soup with sharp cheddar & #healthy eating #health care #health food #better health solutions

    • Inallofhersplendor

      Cauliflower soup - Recipe Box: 3 Healthy Winter Soup Recipes - Lauren Conrad

    • Jen Swartout

      Cauliflower soup with sharp cheddar & thyme sounds good! new winter soup?

    • Kari Mitchell

      Recipe Box: 3 Healthy Winter Soup Recipes (via )

    • Tricia Lowther

      Recipe Box: 3 Healthy Winter Soup Recipes

    • Katharine Foster

      1. Cheesy Cauliflower Recipe Box: 3 Healthy Winter Soup Recipes Posted by Big Girls Small Kitchen February 19th, 2014 Hi ladies! Cara here, from Big Girls, Small Kitchen. In the wintertime, there’s a big fight going on in my appetite. Part of me wants something light to balance out recent holiday indulgences and start the year out right… but part of me wants to curl up on the couch in my sweats and eat only comfort food. Thankfully, veggie soups provide a perfect intermediate lunch or dinner because they’re warm and hearty, but also mainly light and chock full of vegetables. Here are three of my all-time favorite vegetable soup recipes that will keep you feeling full and satisfied: 1. Cheesy Cauliflower 1. Cauliflower Soup with Sharp Cheddar and Thyme This recipe is clean vegetarian cooking with a hint of decadence. It’s an all-veggie soup made thick with potatoes instead of cream, made a tiny bit indulgent and oh-so-dreamy by the addition of sharp cheddar cheese. Fresh thyme brings the whole dish together. If you’d like to add a little crunch, whip up a batch of these paprika toasts to eat alongside. (You can see the original recipe here.) Ingredients 1 tablespoon unsalted butter 1 tablespoon olive oil (plus more for garnishing) 1 medium yellow onion, diced 1 large russet potato, peeled and cut into small cubes ½ teaspoon salt 2 cloves garlic, chopped 2 teaspoons fresh thyme leaves 1 quart chicken or veggie stock 2 ½ cups chopped cauliflower florets (should be the same size as the potatoes) 2/3 cup finely shredded sharp cheddar cheese 2 teaspoons Dijon mustard Instructions In a medium Dutch oven or lidded saucepan, heat the butter and olive oil over a medium flame. Cook the onions until soft, about 5 minutes. Add the potatoes, cover, and cook until just beginning to soften, about 4 minutes. Uncover, stir in the salt, garlic, thyme and broth. Bring to a boil. Cook for two minutes, then check the potatoes to make sure they are tender. If so, add the cauliflower, cover, and cook for another 5 minutes. Remove from the heat and puree with an immersion or standing blender. Stir in half of the cheddar cheese and the mustard. Taste for seasoning and add more salt as needed. Serve in individual bowls, topped with the remaining cheese and a good drizzle of olive oil. Makes 4 servings.

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