This cauliflower and zucchini soup gets its silky texture from blending mellow-flavored cauliflower and zucchini together.
Stir in zucchini; cook, stirring occasionally, until tender and starting to brown, about 4 minutes.
Working in 2 batches, transfer the mixture to a blender.
Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Secure the lid on the blender and remove the center piece to allow steam to escape.
Place a clean towel over the opening.
Process until smooth, about 1 minute.
(Use caution when blending hot liquids.)
Pour into a large bowl.
Add Cheddar; stir until melted, about 1 minute.
Divide the soup among 6 bowls.
Top with fried shallots, parsley and chives.
To make ahead
Cover and refrigerate for up to 2 days.
you’re able to find them at Asian food markets or online.
If you’re able to’t find crispy fried shallots, use crispy fried onions in their place.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
