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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I mixed a few recipes together to get this delicious, hearty vegetable soup. Ingredients:
1 head cauliflower, in florets (i used cheddar cauliflower) |
1/2 large onion, diced |
3 carrots, chopped |
2 cups potatoes, diced (i used 4 white potatoes) |
2 tablespoons butter |
6 cups chicken stock |
1/4 teaspoon dried dill |
1/4 teaspoon garlic powder |
1/4 teaspoon dried mustard |
1 teaspoon salt |
white pepper |
8 ounces cheddar cheese, finely shredded |
Directions:
1. Heat butter in a stock pot and saute onion and carrot about 5 minutes.
2. add potato, cauliflower and stock.
3. bring to a boil, cover and simmer 20 minutes until all veggies are tender.
4. in a blender, puree about 2/3 of the vegetables- or until desired texture ( i like some pieces of vegetable)
5. add spices
6. stir in cheese a little at a time until thoroughly melted.
7. i serve this with bread for dipping.
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