Cheddar Cauliflower Soup

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

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.

olive oil, onion, garlic, chicken broth, potatoes, carrot, head cauliflower, dill weed, mustard powder, cheddar cheese, salt

Taken from www.allrecipes.com/recipe/221115/cheddar-cauliflower-soup/ (may not work)