Broccoli Cheddar Cauliflower Soup

Directions

Instructions

1. In a large pot add 2 tablespoons of non-infused olive oil and cook onions until slightly translucent.
2. Add the cauliflower and broccoli, red pepper flakes, and roughly 1-1.5 cups of chicken broth, vegetable stock, or water (we recommend stock for a more flavorful soup). Add salt and pepper to taste.
3. Raise the heat to medium, cover with lid and simmer for 15-20 minutes, or until veggies are tender.
4. Add an additional 2.5 cups of broth or water as needed, and bring to a slight boil.
5. Then, transfer the soup in batches to a vitamix or blender and purée until smooth (make sure you work in batches as you never want to fill your blender all then way to the top with hot liquid).
6. Mix in the shredded cheddar cheese and let the soup stand for 10 minutes (or as long as you can wait).
7. In the meantime season your stale bread, soon to be croutons, shred some of the remaining cheddar cheese on top, and toast in the oven for 5-7 minutes.
8. Once your soup has cooled slightly, you can thin it out with a few tablespoons of broth if needed.
9. Finally transfer to a bowl, garnish with some freshly diced scallions, layer on the croutons, and drizzle with a few milligrams of flower-infused extra virgin olive.
10. Stay warm out there!
11. Share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade.