A delightful and creamy soup featuring cauliflower and a blend of cheeses, enhanced with a touch of spice for a warming meal.
Chop the cauliflower into florets and place them in a large pot.
Cut the cauliflower into even-sized pieces for uniform cooking.
Cover the cauliflower with water and bring to a boil. Simmer until tender, about 10 minutes.
Check the cauliflower with a fork; it should be soft but not mushy.
In a separate bowl, melt the butter and whisk in the flour to form a roux.
Cook the roux for a minute to remove the raw flour taste.
Gradually add the milk to the roux, whisking constantly to create a smooth sauce.
Warm the milk slightly before adding to prevent lumps.
Blend the cooked cauliflower with the white sauce until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Return the blended mixture to the pot and stir in the cheeses until melted.
Add the cheese gradually to ensure it melts evenly.
Season the soup with paprika and curry powder, adjusting to taste.
Taste the soup and adjust the seasoning as needed.
Simmer the soup for an additional 5 minutes, stirring occasionally.
Stir frequently to prevent the soup from sticking to the pot.
Serve the soup hot, garnished with a sprinkle of paprika or fresh herbs.
Serve with a side of crusty bread for a complete meal.
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