Here’s the cauliflower soup recipe that was requested yesterday; my family really enjoys having this for a tasty and filling lunch:

Cheesy Cauliflower Soup

• butter
• 1 c. onion, chopped
• 1/ c. celery, chopped
• 3 cloves garlic, minced
• 1 c. carrots, sliced
• 2 c. potatoes, chopped
• 2 c. cauliflower, chopped
• 5 c. vegetable stock, milk, or water (I use milk)
• 1/2 t. dried dill
• 1/4 t. caraway seeds
• 1/4 t. dry mustard
• 1/4 t. black pepper
• 1 1/2 c. shredded cheese (I prefer cheddar) or sour cream
• salt to taste

Saute the onion, garlic, celery, and carrot in a generous amount of butter until tender (sorry, I don’t measure, I just throw a big chunk into the pot:)); I like to cover it and leave it on low until the vegetables are soft.  Add the liquid of your choice (stock/milk/water) and cauliflower.  Bring to a boil, then simmer for about twenty minutes until the cauliflower and potatoes are tender.  I like to blend it at this point with an immersion blender, but that’s not necessary.  Add the seasonings, except salt.  Now add the cheese and stir until it’s all melted.  Salt to taste, and enjoy!

You can adapt this to the vegetables you have on hand, keeping the vegetable total to 6.5 cups.  Often I use a lot more cauliflower and leave out the carrots and celery and it still tastes great.  It just depends on what I have on hand.

Avivah