Creamy Cauliflower Soup
Serves: 3-4 Servings
  • 2 tbl. butter
  • 2 shallots, diced
  • 1 onion, diced
  • 2 gold potatoes, chopped
  • 2 cloves garlic, minced
  • 3½ cups vegetable broth
  • ½ head cauliflower, chopped
  • ⅔ cup shredded sharp cheddar cheese
  • 2 tsp. Dijon mustard
  • Salt to taste
  1. Melt the butter in a large pot over medium heat, add the shallots and onion and cook for a few minutes until slightly softened. Add the garlic and cook another minute.
  2. Add the potato, garlic and vegetable broth, bring to a boil. Lower the heat and simmer with the pot covered for about 8 minutes until the potatoes are tender. Add the cauliflower and cook for about 5 minutes until the cauliflower is tender. Stir in the mustard and cheese.
  3. Use a blender or food processor to puree the soup. If the soup is too thick you can slowly add additional broth. Season with salt as needed.
Recipe by Annie's Cooking Lab at