by Laurie Mustard Ontario, Canada
Cheddar Cauliflower and potato soup ingredients
4 cups of chopped cauliflower
1 cup of diced potatoes
3 cups chicken broth
3 tbsp. olive oil
2/3 onion, chopped
1/2 tsp. thyme
3 tbsp. plain flour
3 cups of milk
2 1/2 cups shredded cheddar cheese
Cook the cauliflower and potato in a broth until they are tender.
Then chop the onion and Sauté it in the oil with thyme.
Stir in the flour and cook for 1 min. gradually whisk in the milk. Keep stirring and cook until it has thickened.
Stir in the cauliflower mixture. Then remove from the heat and add cheese, stirring all the time until the cheese melts.
Serve warm with some time fresh crusty bread
Comment from Kate
Yum, yum, yum. I am a major soup fan, I know that sounds funny but ever since my mother in law showed me how easy it was to make soup, I can’t get enough of this fresh delicious meal.
I never use cauliflower because as a side vegetable I always think that it is rather bland and a bit of a waste of time. But I can imagine it tastes delicious in a soup. It would make it lovely and thick.
I might add some paprika to pep it up a little as I like spicy soup.
I often do a similar recipe using broccoli as I this is similar to cauliflower for me but I liked to use it because I like to make sure I get a variety of vegetables in my diet. It’s a great way to top up your vegetable in take which is something a lot more people need to do. So soup recipes like these are a real godsend.
Don’t forget soups can be enjoyed all year round.
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