Cauliflower Cream Soup with Cheddar Cheese and Radishes

Sauté Onion and Garlic In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened.

Cook Cauliflower Add the cauliflower florets to the pot, and stir to combine with the onion and garlic. Cook for a few minutes to lightly brown the cauliflower.

Simmer Cauliflower Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the cauliflower is tender.

Blend Soup Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches.

Add Milk and Cheese Return the blended soup to the pot over low heat. Stir in the milk and grated cheddar cheese, and continue to cook until the cheese is melted and the soup is heated through.

Season and Adjust Season the soup with salt and pepper to taste. If desired, adjust the consistency by adding more milk or vegetable broth.

Garnish and Serve To serve, ladle the cauliflower cream soup into bowls and garnish with sliced radishes and chopped fresh parsley.