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Cauliflower Soup with Cheese Recipe

Recipe by: kac

"Excellent soup for fall or winter nights! Easy to make! Serve with extra cheese on top."

Directions

1Measure 2 cups cauliflower florets into a bowl and set aside.
2Mix remaining cauliflower florets, onion, potato, carrot, garlic, and salt together in a Dutch oven or stockpot. Pour water over cauliflower mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until all vegetables are tender, 30 to 40 minutes.
3Pour soup in batches into a blender no more than half full. Hold lid in place while pulsing blender a few times before leaving on to puree until smooth. Return pureed soup to the pot.
4Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Put reserved cauliflower into the steamer basket, place lid on saucepan, and steam cauliflower until just tender, about 5 minutes; add to pot with pureed mixture.
5Stir Cheddar cheese, milk, dill, and black pepper into the soup.
6Heat a small skillet over medium-high heat. Toast cumin seeds in hot skillet until lightly toasted and fragrant, 1 to 2 minutes; stir into the soup.
7Continue heating soup until heated through, 5 to 10 minutes.