With Spring on the way but a bitter chill in the air, this lighter take on Cauliflower Cheese Soup is just the thing. Plus, it can be ready in 30 minutes!
|Cauliflower head||1 Small , cut|
|Onion||1 , chop|
|Milk||2 1/4 Cup (36 tbs)|
|Freshly ground black pepper||To Taste|
|Worcestershire sauce||1 Drop|
|Mature cheddar cheese||1 1/2 Cup (24 tbs) , chop|
|Parmesan||1/4 Cup (4 tbs) , grated|
1.In a large saucepan, heat butter and sauté onion in it.
2.Cook for few minutes and ass cauliflower to it.
3.Add turmeric, cover with a lid and cook for 5-10 minutes.
4.Add paprika, pepper, milk, worcestershire sauce and mix well.
5.Simmer until cauliflower is tender and once done transfer the ingredients to a blender.
6.Blitz couple of times and pour into saucepan.
7.Heat and add cheese to the soup. Stir well until melted.
8.Garnish as desired.
9.Serve in bowls and enjoy!