• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

This cheesy soup is rich and velvety with great depth of flavor.

• 2 tablespoons butter
• 1 medium-large onion, chopped
• 1 large carrot, diced
• 1 large stalk celery, diced
• 2 large cloves garlic, minced
• 1 medium head cauliflower, chopped into florets
• 25.4 oz (725 ml) ale
• 24 oz (710 ml) low-sodium vegetable or chicken stock (I used Swanson)
• 1 bay leaf
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce (use vegan Worcestershire to keep this dish vegetarian)
• 1 teaspoon hickory-smoked sea salt
• ¼ teaspoon black pepper
• ? teaspoon cayenne pepper or ½ teaspoon hot sauce (more or less to taste)
• 8 oz (225 g) smoked Gouda cheese, shredded
• 3 tablespoons tapioca starch (see Note)
• Croutons (I used my Best Paleo Sandwich Bread to make homemade croutons)
• Fresh scallions, thinly sliced
• Black truffle oil
• Ground black pepper

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