Purple Cauliflower & White Cheddar Soup
adapted from this recipe
1/4 cup butter
1 white onion, chopped
2 garlic cloves, chopped
1/2 teaspoon ground white or black pepper
1 head purple cauliflower, coarsely chopped
1 quart low-sodium chicken broth
1/2 cup all-purpose flour
2 cups 1% milk (unsweetened almond milk is also good)
8 ounces shredded sharp white cheddar cheese
1. Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in cauliflower, and stir in chicken broth. Cover, bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
2. Meanwhile, whisk flour into milk until dissolved. Stir into soup, stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.
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