Jalapeno Cauliflower Soup
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 onion diced
- 4 jalapeno peppers seeds removed and minced
- 1 12 oz. bag FLAV-R-PAC® Cauliflower Florets
- 2 cups vegetable stock
- 2 cups Sharp Cheddar Cheese grated
- salt and pepper
Instructions
- Heat the olive oil in a large saucepan and add the garlic, jalapeno and onions. Cook for about 5 minutes until soft.
- Add the cauliflower florets and cook for 2 minutes.
- Stir in stock, bring to a boil, then simmer for about 20 minutes until the cauliflower is tender.
- Using an immersion blender, blend the soup until smooth.
- Remove from heat and carefully stir in cheese until melted.
- Serve topped with croutons and paprika if desired.