Cauliflower, Cheddar and Parmesan Soup

Filed Under (Cooking, Lunch, Soups, Supper) by Lisa on 22-02-2009

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This evening I was in the mood for soup. Since we had quite a bit of cauliflower  in the house I thought I would find a recipe for cauliflower soup. I searched for a recipe and found one that seemed appealing on this website: http://www.cdkitchen.com/recipes/recs/239/Cauliflower-And-Parmesan-Soup74416.shtml.

I morphed the recipe greatly.

The soup turned out super yummy. It makes quite a big pot of soup. Enough for about 6 very large servings.

Cauliflower, Cheddar and Parmesan Soup

olive oil

2-3 white onions (diced)

1-2 stalks celery (diced)

2 cloves garlic (diced)

5 medium sized pealed potatoes

½-1 head cauliflower

2 vegetable bullion packages (made according to box)

4 cups boiling water

salt

pepper

parsley

basil

garlic powder

savory

Oregano

cheddar cheese (grated)

parmesan cheese (grated fresh)

Prepare all vegetables. In a large pot coat the bottom with olive oil. On medium heat place the onions and garlic in the pot. Brown. Add the celery. Cook for several minutes. Now add the potato. Prepare the vegetable bullion according to box directions (I used ¾ cup water for each package of bullion). Add your prepared vegetable bullion mixture to the cooking vegetables. Cook the vegetables for 10-12 minutes. Add all the spices and herbs (be generous with these especially the salt). Now add the cauliflower. Cook for 10-15 minutes. Pour the vegetable mixture into a blender or food processor. Whiz for a few seconds. Then place back in pot. Do this until all the soup has been in the blender (I used a separate pot to pour my blended soup into). Once all the soup is blended on low heat add the cheeses continue to stir until melted. Sample the soup. If it is zesty enough serve if not add more of the same spices and cook for several more minutes.

I served this soup with some home made tortilla chips, and some fresh vegtables.

Enjoy J

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