Cheddar Cauliflower Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, roughly chopped
• 3 cloves garlic, smashed
• 4 cups chicken broth
• 2 cups peeled and cubed potatoes
• 2 cups peeled and chopped carrot
• 1 large head cauliflower, stemmed and chopped
• 1/4 teaspoon dried dill weed
• 1 pinch mustard powder
• 6 ounces grated Cheddar cheese
• Salt and ground black pepper to taste

Directions

Heat olive oil in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 7 minutes.

Stir chicken broth, potatoes, and carrots into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until carrots and potatoes are tender, 10 to 15 minutes.

Strain vegetables from chicken broth with a slotted spoon. Puree vegetables in a food processor, working in batches.

Return pureed vegetables to broth and bring to a simmer.

Stir cauliflower, dill, and mustard powder into broth mixture.

Stir Cheddar cheese into broth mixture, in small batches, until cheese is melted, 5 to 10 minutes. Season with salt and black pepper.