Creamy Cauliflower and Cheddar Soup: A Comforting, Velvety Delight

Wash and chop the cauliflower into small florets. Set aside.
Sauté the Aromatics:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent. Add the minced garlic and sauté for another 1 minute, until fragrant.
Cook the Cauliflower:

Add the chopped cauliflower florets to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes, allowing the cauliflower to soften slightly.
Simmer the Soup:

Pour in the vegetable broth (or chicken broth) and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the cauliflower is tender and can easily be pierced with a fork.
Blend the Soup:

Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth. If you prefer a chunkier texture, blend just half of the soup and leave the rest as is.
Add the Cheese and Milk:

Return the soup to low heat and stir in the shredded cheddar cheese, a little at a time, allowing it to melt smoothly. Then, add the whole milk and stir to combine, creating a creamy consistency.
Season and Serve:

Season with salt, pepper, and ground nutmeg (if using). Taste and adjust the seasonings as needed. Ladle the soup into bowls and garnish with fresh parsley if desired.
Enjoy:

Serve hot and enjoy the rich, creamy texture and the comforting flavors of cauliflower and cheddar.
Serving and Storage Tips