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Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic, and sauté for 5 minutes, until softened and fragrant.
Step 2: Cook the Cauliflower
Add the cauliflower florets to the pot and cook for 5 minutes, stirring occasionally.
Season with smoked paprika, chili powder, salt, and black pepper.
Step 3: Add the Broth
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15–20 minutes, or until the cauliflower is tender.
Step 4: Blend the Soup
Use an immersion blender to puree the soup until smooth and creamy.
Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
Step 5: Add the Creaminess
Stir in the plant-based milk and shredded cheddar cheese.
Cook over low heat, stirring constantly, until the cheese is melted and the soup is creamy.
Step 6: Adjust and Serve
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