Cauliflower Soup with Cheese Recipe

Measure 2 cups cauliflower florets into a bowl and set aside.

Mix remaining cauliflower florets onion potato carrot garlic and salt together in a Dutch oven or stockpot. Pour water over cauliflower mixture; bring to a boil reduce heat to medium-low and cook at a simmer until all vegetables are tender 30 to 40 minutes.

Pour soup in batches into a blender no more than half full. Hold lid in place while pulsing blender a few times before leaving on to puree until smooth. Return pureed soup to the pot.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Put reserved cauliflower into the steamer basket place lid on saucepan and steam cauliflower until just tender about 5 minutes; add to pot with pureed mixture.

Stir Cheddar cheese milk dill and black pepper into the soup.

Heat a small skillet over medium-high heat. Toast cumin seeds in hot skillet until lightly toasted and fragrant 1 to 2 minutes; stir into the soup.

Continue heating soup until heated through 5 to 10 minutes.