- VE
Chunky Cauliflower and Cheese Soup
Ingredients
Instructions
- Step 1
1. Heat up the oil in the large pot on medium heat. Add the chopped shallots and chopped carrots. Cook for a few minutes, until the carrots are getting soft.
- Step 2
2. Chop the cauliflower into small chunks and add to the pot. Saute for about 5-10 minutes. Flavor with salt and fresh cracked pepper.
- Step 3
3. Add the stock, just enough to barely cover the veggies. (about 2 cups) Cook until the veggies are soft.
- Step 4
4. In a separate small sauce pan, melt the butter.
- Step 5
5. Sprinkle the flour over the melted butter and stir to combine.
- Step 6
6. Very slowly, pour in the milk while whisking continuously. Keep whisking until the mixture starts getting thick.
- Step 7
7. Pour the milk mixture into the soup. Mix well.
- Step 8
8. Add the shredded sharp white cheddar cheese and mix until combined.
- Step 9
9. Stir in the fresh chopped dill weed.
Tips & Tricks
Per serving
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