Cheddar Cauliflower Soup (Gluten Free)

With winter comes cold weather and in Saskatchewan it also means freezing cold wind that can chill you to the bone. The best way to warm up is always a nice warm bowl of soup, warms you up from the inside out and tastes delicious. Cheddar Cauliflower is one of my favourites to make and makes for a filling bowl of soup. Bonus this recipe uses corn starch to thicken so it is completely gluten free.

Soup is always one of my favourite recipes to come up with, something about a large pot on the stove full of a delicious, creamy and cheesy soup is so cozy and comforting. You can also make so many different kinds and change up your recipe each time you make it. My mom is so good at making soup, she's got some really popular flavours that my friends and family ask for all the time like hamburger and corn chowder.

Cauliflower is one of my favourite vegetables in any soup, its a hearty bite and takes on the flavour of the soup so well while still having its own flavour shine. Pairing cauliflower and cheese is a match made in heaven, especially a strong cheese like old cheddar. This soup follows the same basic formula that most soups follow; sauté onions, add veggies, add broth, add cream, thicken and finish with cheese. a great way to spend your morning so you can have a tasty soup for lunch.

Cheddar Cauliflower Soup (gluten free)

Ingredients:

- 1/4 cup butter

- 2 small onion, diced finely

- 3 garlic cloves, minced

- 8 cups cauliflower, chopped to bite size pieces

- 9 cups vegetable broth, gluten free (Imagine brand is certified)

- 2 cups half and half cream

- 4 tablespoons corn starch

- 1/4 teaspoon nutmeg

- 1/2 teaspoon ground mustard

- 3 cups old cheddar cheese

- salt and pepper to taste

Instructions:

1. In a large pot on medium heat melt butter. Add onions and cook for about five minutes or until onions are translucent. Add garlic and cook for another 1 minute.

2. Add cauliflower to the pot, over and cook for 8-10 minutes or until cauliflower is soft, not mushy but tender.

3. Pour in vegetable broth and bring mixture to a simmer or a light boil, continue to cook for 3-5 minutes.

4. Combine half and half and corn starch in a measuring cup then stir into pot and mix in nutmeg, ground mustard and salt and pepper, simmer for 10-15 minutes until mixture has thicken, enough to coat the back of a soup well.

5. Once soup has thickened stir in cheese and bring to a simmer again, cooking for an additional 10 minutes. Serve the soup with a sprinkle of cheese and some pepper.

And voila a creamy, cheesy, soul satisfying soup that can warm you up this winter!

Enjoy!

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