I had some cauliflower hanging around after making the cauliflower pizza and decided to make a Cauliflower Cheese Soup. I love soups any time 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
2 stalks celery, diced
1 medium onion, 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
5 cups of chicken stock
2 cups old cheddar cheese, shredded
1 cup 3% milk
Saute the carrots, onion, and celery until tender. Add thyme, salt, and pepper, and cook for 1 min. Add the chicken stock and cauliflower and cook until the cauliflower is nice and tender. About 12-15 min.
Using a handheld 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!!