Cauliflower Broccoli Soup

Heat oil in a large saucepan. Add garlic, cauliflower pieces, broccoli pieces and onion and sauté over low heat, stirring throughout, for about 5 minutes.

Add flour and stir-fry for about 1 minute.

Gradually stir in milk and clear soup.

Reduce heat and simmer on low for 20 minutes.

Remove about 1/4 of the vegetables with a slotted spoon and set aside.

Puree the remaining soup until it is creamy.

Return the vegetable pieces set aside to the soup. Stir in the grated cheese, paprika powder and liquid whipping cream and heat over low heat for about 2-3 minutes (until cheese begins to melt).

Serve the soup in warmed bowls and garnish with grated Gruyère and sprinkle with paprika.

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