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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Want to sneak extra vegetables into your family's diet? This soup is for you! Carrots help color this tasty dish the same color as cheddar cheese. Disguised vegetables add nutritional benefit to your family's diet. This blended soup freezes very well and is always a hit at our dinner table. 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:
1. Heat olive oil in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 7 minutes.
2. 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.
3. Strain vegetables from chicken broth with a slotted spoon. Puree vegetables in a food processor, working in batches.
4. Return pureed vegetables to broth and bring to a simmer.
5. Stir cauliflower, dill, and mustard powder into broth mixture.
6. Stir Cheddar cheese into broth mixture, in small batches, until cheese is melted, 5 to 10 minutes. Season with salt and black pepper.
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