Cauliflower-Apple Soup

One of my absolute favorite things to eat in the winter is a hardy soup. A few years ago I bought my first immersion blender, and ever since I have gone a little crazy with pureed soups (see also butternut squash, apple and leek soup and white bean and garlic soup). There is something so satisfying about blending together diverse flavors to create a delicious amalgam. My praise for the immersion blender aside, there are many ways to puree a soup and your blender or food processor should work just fine for this recipe.
2 apples, diced
1 head of cauliflower, cut into small pieces
2 shallots, chopped
2 leeks, chopped into crescents
3 cups vegetable broth
3 tablespoons olive oil 
Grated cheese of your choice (I used goat milk cheddar)
chopped chives
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1.) Saute the chopped shallots and leeks in olive oil.
2.) Once the shallots and leeks are soft, add the cauliflower.
3.) After the cauliflower starts to brown add the apple and saute until the apple is soft.
4.) Pour in the vegetable broth.
5.) Bring to a boil for about 3 minutes and then let simmer.
6.) Puree the ingredients.
7.) Serve with chives and grated cheese.
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