Wisconsin Cauliflower/Cheese Soup

Ingredients :

• 2 pounds of cauliflower; chopped
• 1/4 cup olive oil
• 1 cup of leeks, chopped
• 2 cloves of garlic; chopped, diced
• 2 stalks of celery; diced
• 2 carrots; sliced and diced
• 1/2 cup gluten free flour  
• 4 cups of vegetable broth
• 2 cups of milk 
• 1 teaspoons of salt
• 1/2 teaspoon of pepper 3 thyme springs; chopped
• 1 teaspoon of turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
•  2 cups of shredded sharp cheddar cheese
•  1 cup shredded pepper jack cheese

First, in a large pot warm olive oil over medium heat and add onion, carrot, celery and garlic: cook for 5 minutes.  Next, add flour to the pot and stir; this is your roux.  Now whisk in your vegetable broth and milk.  Take chopped cauliflower and add to the pot and give a good stir.  Cook soup for 15-20 minutes.  Take soup and place batches into a blender and blend until smooth, return to the pot.   Take salt, pepper, thyme, turmeric, onion/garlic powder and season soup.  Add Sharp cheddar Cheese and pepper jack cheese and seasoned with chives.