white onion, chopped
celery rib, chopped
carrot, peeled and chopped
garlic cloves, minced
( or vegetable broth)
dry white wine
cauliflower, broken into small flowerets
salt, as needed, to taste
shredded cheddar cheese
- In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
- Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
- Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
- Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
- Salt to taste.