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Cauliflower cheese soup

Cauliflower cheese soup

on 5 Feb, 2016


  1. 1 large cauliflower, cut into bize-sized pieces
  2. 1 large russet potato, peeled and diced
  3. 1 cup chopped onion
  4. 1 cup chopped carrot
  5. 1 garlic clove, minced
  6. 1¼ t. salt
  7. 4 cups water
  8. ¾ cup low-fat milk
  9. 2 cups grated sharp cheddar cheese
  10. 1 t. dill



  1. In a large stock pot, place cauliflower, potato, onion, carrot, garlic, salt and water. Bring to a boil.
  2. Lower heat, cover, and simmer for 20-25 minutes, or until the vegetables are soft.
  3. Once they become soft, place soup in food processor (this may take several batches), and puree until smooth.
  4. Return the soup back to the stock pot.
  5. Add milk, cheese and dill, and heat until cheese is completely melted.
  6. Garnish with a bit of extra cheese and dill. Enjoy!