Cauliflower cheese soup

Soup beautiful soup. This one is a quick and truly delish cheesey cauliflower soup with lots of veggies in it.

To make, sauté an onion in a butter and olive oil until soft and translucent. Add 2 tablespoons of blending flour and cook for a couple of minutes stirring. Add 4 cups vegetable stock and bring to a boil. Add about 3-4 cups vegetables: carrot, corn, small-diced potatoes, cauliflower and broccoli. You can wait a few minute to add the broccoli as it cooks quickly. Season lightly as you will be adding cheese which is salty.
Keep cooking over medium heat partially covered. 
If you need to thicken it more, mix blending-flour and water in a small dish and stir it into the soup. When the vegetables are cooked to your liking add a cup of whipping cream and a large handful of grated cheddar cheese. Stir in a few drops of Worcestershire sauce and chopped chives. Garnish with grated cheddar cheese. 

Serve warm with good bread.