I had some cauliflower hanging around after making the cauliflower pizza and decided to do a cheese soup. I love soups anytime of the year but especially now as our produce is getting better. They are great to have in the freezer for lunch or dinner. They are usually not a big hassle to make and Amber loves any homemade soup. Here is what I whipped together and it turned out great.
1 Tbsp. olive oil
1 cup carrots, diced
1 medium onion, diced
2 stalks celery, diced
1 small cauliflower or as I had 3/4 of a large, separated into flowerettes
2 tsp. dried thyme
Salt and pepper to taste
1350 ml. of chicken stock
2 cups old cheddar cheese, shredded
1 cup homo milk
Saute the carrots, onion, celery until tender. Add thyme, salt and pepper and cook 1 min. Add the chicken stock and cauliflower and cook until the cauliflower is nice and tender. About 12-15 min. Using a hand held blender or in a blender process until smooth. Reheat and add cheese, stir until melted. Add the milk and heat through. Serve with a drizzle of very good olive oil and a sprig of parsley. So good!!