A warm and comforting soup featuring cauliflower and cheddar, perfect for any occasion.
Chop the cauliflower, potatoes, carrot, and onion into small pieces.
Uniformly sized pieces ensure even cooking.
In a large pot, combine the chopped vegetables, garlic, and water.
Use a pot with a lid to speed up the cooking process.
Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 20 minutes.
Check the vegetables with a fork to ensure they are soft.
Remove the pot from heat and let the mixture cool slightly.
Cooling prevents splattering when blending.
Blend the mixture until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid overfilling.
Return the blended soup to the pot and stir in the milk, cheddar cheese, salt, white pepper, and dry mustard.
Stir continuously to ensure the cheese melts evenly.
Heat gently until the soup is warmed through and the cheese is fully melted.
Avoid boiling to prevent the milk from curdling.
Serve the soup hot, garnished with fresh herbs or croutons if desired.
Presentation matters; use a nice bowl for serving.
Continua nella nostra app per un'esperienza migliore
