Cauliflower Cheese Soup (Recipe)
Image by Ruthieki
I love this soup so much. It’s rich and satisfying but not TOO unhealthy, and the inclusion of dillweed and caraway seeds makes it taste super special. This recipe is adapted from the original Moosewood Cookbook.
Cauliflower Cheese Soup (Serves 8-10)
3 medium potatoes, peeled and diced
2 large cauliflowers, one chopped, one cut into neat and uniform little florets
3 carrots, peeled and chopped
3 cloves of garlic, peeled and chopped
1 large onion, chopped
1 1/2 tsp. salt
6 cups water
3 cups grated cheddar cheese
2 cups milk (whole milk tastes best, but you can substitute low-fat)
2 tsp dill
1 tsp caraway seeds (so good and really important, don’t leave these out!)
black pepper, to taste.
1.) Place the potatoes, garlic, onion, salt and water into a large pot. Add the chopped cauliflower chunks (reserve the tidy florets!). Bring to a boil and simmer until the vegetables are very soft (~30 minutes).
2.) While the veggies are cooking, steam the reserved cauliflower florets until tender.
3.) Puree the stewed veggies in batches in a blender. Return the puree to the original pot, stir in the steamed califlower florets and the remaining ingredients. Heat gently until the cheese is completely melted. Serve topped with extra cheese and fresh pepper. Yum.