Cauliflower Cheddar Soup
3 tablespoons unsalted butter 2 cloves garlic, peeled, chopped 1 large onion, chopped 1/3 cup all-purpose flour 2 teaspoons salt 1 teaspoon ground black pepper 1 large head cauliflower, cut into florets 5 cups low-sodium vegetable broth 2 cups shredded cheddar cheese 2 cups almond milk
Add butter, garlic, and onion to a 5-quart saucepan over medium-low heat. Cook for 5 minutes.
Add flour, salt, and pepper to saucepan. Stir to combine. Add cauliflower and broth. Bring to a boil, then reduce heat to medium-low and cook for 20 minutes.
Remove soup from heat and cool to room temperature.
Place cooled mixture into the 88-ounce Blender Pitcher. Select BOOST YES Auto-iQ® PUREE.
Return soup to saucepan. Add cheese and milk, then simmer until cheese is melted and soup is heated through.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.
DO NOT BLEND HOT INGREDIENTS.
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