Ingredients
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4
-
2
-
1
-
1
-
1
-
3
-
1 1/2
-
1 1/2
-
1/4
-
1/4
-
-
-
-
-
Directions
Cauliflower-Cheddar Soup,This is a modified recipe, originally called Farmhouse Cheddar Soup, which I clipped out years ago. I make it often and freeze in individual servings to reheat. You can reserve 1 1/2 c of the cauliflowerets to saute in some butter and add after the soup has been pureed. I usually just puree it all in the soup pot with a hand blender.,I made this soup as posted and it was a great recipe. This time, I added broccoli, as I had a bag of mixed cauliflower and broccoli. I add more garlic (personal preference) and keep the rest of the ingredients the same. I have enjoyed the flavour that fresh dill brings to this soup. Great healthy recipe, even gestational diabetes friendly.,This seems to be a “healthy addition” to my restricted diet and I LIKE IT. Glad to have found this recipe. I generally use 1/2 – 1 cup more carrots for the nutrition and a little more liquid if needed use a 32 oz. box of chicken stock and start with less salt and add at the end as needed. Also leave out about a 1 – 1/2 cups of the cooked veggies and chop, then add into the blended soup – gives more texture. Although it is good just following the recipe – except I’m careful with salt.
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Steps
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1
Done
|
Combine Water/Stock, Potatoes, Cauliflower, Onion, Carrot and Garlic in Large Pot. |
|
2
Done
|
Bring to a Boil. |
|
3
Done
|
Simmer 15 Minutes or Until Vegetables Are Tender. |
|
4
Done
|
Remove from Heat and Let Cool 20 Minutes. |
|
5
Done
|
Puree in Food Processor or Blender or Use Hand Blender. |
|
6
Done
|
Return to Pan and Stir in Remaining Ingredients Until Cheese Melts. |
