One of the things I am very happy about here in England is the quality of food. (While not all produce is local to England, it is mostly local to Europe.) All fruits and vegetables I purchase (especially the organic ones) are extremely flavorful. With all the fresh produce available to me in California I still never had vegetables that tasted as good as here in Europe. The bell peppers are very sweet, as are the carrots and the cauliflower is fabulous. (I never thought I would use the words cauliflower and fabulous in the same sentence!) I was not a huge cauliflower fan most of my life, but I am now officially converted. (My mom also touts cauliflower as a food with properties that can help beat cancer.) With the weather still quite cold, this soup sounded both comforting and satisfying.
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| Cook down one chopped onion with olive oil |
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| Add one head of cut up cauliflower |
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| Carmelize the cauliflower and onions |
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| Add 5-6 cups vegetable broth (or you could use chicken broth if you wish) keep cooking |
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| Meanwhile grate about 1 cup of strong white cheddar |
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| Once the cauliflower has cooked for some time in the broth it will begin to soften and break down |
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| At this point blend the soup, (in Europe hand blenders are popular) I quite like them, but to be honest I would still choose my stand blender over the hand blender any day |
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| Add grated cheese to blended soup |
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| Mmmm....smooth and creamy....and to think no cream was used! |
