1cupwhite cheddar cheesetry Unexpected Cheddar from Trader Joe's
¼teaspoonpepper to taste
½teaspoonpaprika
¼teaspoonred pepper flakesoptional
Instructions
Heat a large pot over medium heat. Slice and dice fennel (or onion), then add both olive oil and fennel to the pot. Sauté for about 6 minutes, or until soft and fragrant, add minced garlic and saute another minute together.
Meanwhile, in a separate pot, bring the water and vegetable broth to a boil.
Chop all the cauliflower and the stems of the broccoli into chunks, then add them to the fennel and garlic. (Keep broccoli florets separate.) Add the salt, and the hot broth and water as well.
Return to a boil and then reduce to a simmer. Simmer for about 6 minutes, or until cauliflower and broccoli stems are somewhat soft, then add the broccoli florets and simmer for another 2-3 minutes, or until they’re also soft and bright green, but not mushy and discolored.
Meanwhile, pull the kale leaves from the stems (discard), and roughly chop. Place in blender.
When all the vegetables are nice and soft, remove from heat. Scoop about 1-2 cups of liquid from the pot and add to blender with the kale. Blend on high for about 1 minute, or until the kale is pureed completely. Then add more soup and vegetables to blender, and blend in batches until smooth. (I always have to use a second pot for the already blended vegetables.)
Return soup to pot and mix in cheddar, warm until the cheese melts and season with freshly ground black pepper, salt, paprika, and red pepper flakes.
Notes: Feel free to blanch the kale first if you want to make sure it is cooked, but I find it unnecessary. Either way, be sure to blend the kale with liquid first if you have a basic blender. Otherwise, you will end up with larger bits of kale since it doesn’t blend super well.