Cauliflower Cheese Soup 

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Serves: 8 person(s)

Preparation Time: 10 mins
Cooking Time: 12 mins

Yield: 8 x 1 cup servings

A delicately flavored soup topped with Parmesan cheese.

Ingredients:

2 1/2 pint water

4 chicken stock cubes

2 1/4 lb cauliflower, well trimmed (about 1-3/4 medium)

3 1/2 oz onions, coarsely chopped (about 1 medium)

5 oz carrots, coarsely chopped (about 2 large)

1 bay leaf

2 tsp fresh thyme

1 tsp freshly ground black pepper

1/4 cup finely chopped parsley

1 Tbsp Parmesan cheese (for garnish)

Directions:

In a large saucepan, bring water and stock cubes to a boil.

Add cauliflower, onion and carrot. Season with bay leaf, thyme and black pepper.

Boil 12 minutes or just until vegetables are soft. Pureé in a blender, return to saucepan and stir in parsley.

Garnish each bowl with 1/2 teaspoon Parmesan cheese.

Microwave Directions:

Place coarsely chopped vegetables, seasonings and stock cubes in a microwave container, cover and cook on HIGH 12 minutes or until soft.

Pureé in blender, adding sufficient liquid to ease the blending. Measure into a container and adjust liquid to yield 8 cups.

Reheat and serve. Garnish with Parmesan cheese.

Variations:

Low sodium: Can replace stock cubes with lower sodium recipe "Basic Soup Stock (see recipe link below). Reduce the water in the above recipe to 1-1 1/2 pints, or to taste.

Serving suggestion is not included in the nutritional analysis.

Author:

Family Health Network

Related Recipes:

Basic Soup Stock