Cauliflower is Cool

Here is a dish my kids love. We first had it at a friend's Christening luncheon and they asked me to replicate it. Although soups are more wintery fare, at summer camp, they had this for lunch and apparently all the kids raved about it. Just made it again the other night, so here is the recipe: 

CAULIFLOWER SOUP
2 Tbsp olive oil
1 small onion, thinly sliced
1 medium-sized cauliflower (1.5lb / 600g) cut into small florets
1½ cups (360ml) + ½-1 cups (120-240ml) water
1½ cup / 3.25oz / 95g grated cheddar cheese, at room temperature 

1 tsp sea salt 
Chopped green onions or chives to garnish

• In a large heavy-based stockpot, heat the oil and sauté the onion over a medium heat for 3-5 minutes.
• Add the cauliflower florets and 1½ cup (360ml) water. Bring to a boil.
• Turn the heat down, cover and simmer for 10 minutes. 
• Puree and stir in the remaining ½ -1 cups (120-240ml) cool water, to your desired consistency.
• Gradually add the cheese, stirring thoroughly after each addition.
• Add the salt and return to a low heat for 5 minutes before serving. 

VEGAN & PALEO CAULIFLOWER SOUP
2 Tbsp olive oil
1 small onion, thinly sliced
1 medium-sized cauliflower (1.5lb / 600g) cut into small florets
1½ cups (360ml) + ½-1 cups (120-240ml) water
1 cup raw cashew nuts, soaked in filtered water
2 Tablespoons nutritional yeast

1 tsp sea salt 
Chopped green onions or chives to garnish

• In a large heavy-based stockpot, heat the oil and sauté the onion over a medium heat for 3-5 minutes.
• Add the cauliflower florets and 1½ cup (360ml) water. Bring to a boil.
• Turn the heat down, cover and simmer for 10 minutes. 
• Puree and stir in the remaining ½ -1 cups (120-240ml) cool water, to your desired consistency.
• Drain and rinse the cashews, discarding the soaking liquid. Add to the soup along with the nutritional yeast. Blend again. 
• Add the salt and return to a low heat for 5 minutes before serving.