Cheddar Cauliflower Soup

Ingredients

• 2 cups carrots peeled chopped
• 1 large head cauliflower stemmed chopped
• 6 ounces cheddar cheese grated
• 4 cups chicken broth 
• 0.3 teaspoon dill weed dried
• 3 cloves garlic smashed
• 6 servings salt and ground pepper black to taste
• 1 pinch ground mustard 
• 1 tablespoon olive oil 
• 1  onion roughly chopped
• 2 cups potatoes cubed peeled

Equipment

• food processor
• pot
• slotted spoon

Directions

1. Heat olive oil in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 7 minutes.
2. Stir chicken broth, potatoes, and carrots into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until carrots and potatoes are tender, 10 to 15 minutes.
3. Strain vegetables from chicken broth with a slotted spoon. Puree vegetables in a food processor, working in batches.
4. Return pureed vegetables to broth and bring to a simmer.
5. Stir cauliflower, dill, and mustard powder into broth mixture.
6. Stir Cheddar cheese into broth mixture, in small batches, until cheese is melted, 5 to 10 minutes. Season with salt and black pepper.