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Cauliflower Beer Cheese Soup

A soup made of cauliflower, beer and cheddar cheese.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 2 tablespoons canola oil
  • 1 medium onion chopped
  • 1 medium carrot chopped
  • 1 medium celery rib chopped
  • 1 tablespoon minced garlic
  • 2 teaspoons Salt divided
  • 2 teaspoons black pepper divided
  • 1 head cauliflower cored and chopped
  • 2 12- ounce bottles dark beer
  • 3 cups vegetable or chicken stock
  • 1 bay leaf
  • Pinch of cayenne pepper
  • 1 tablespoon sweet & spicy mustard
  • 8 ounces sharp cheddar cheese shredded
  • 2 tablespoons cornstarch
  • Chopped fresh parsley for garnish

Instructions

  1. Put the oil in a large pot over medium heat.
  2. Once warm, add the onion, carrot, celery and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  3. Add the garlic in after 3 minutes of cooking the mirepoix.
  4. Add the cauliflower, beer, stock, bay leaf and cayenne.
  5. Bring to a boil, then adjust the heat so the mixture bubbles only slightly.
  6. Cover and cook until the cauliflower is good and tender - about 10 to 15 minutes.
  7. Remove and discard the bay leaf.
  8. Purée the soup in batches in a blender until smooth.
  9. Return to the pot.
  10. Stir in the mustard and remaining salt and pepper.
  11. In a bowl, toss together the cheddar cheese and cornstarch together and mix well.
  12. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it’s well incorporated and the soup is smooth.
  13. Serve hot, garnished with the parsley.