Cauliflower Cheese Soup

1. 1

   Saute the carrots, onion, and celery in oil until tender. Add thyme, salt and pepper and cook 1 minute. Add the chicken stock and cauliflower and cook until the cauliflower is nice and tender, about 12-15 minutes. Using a handheld blender or in a blender, process until smooth. Reheat and add cheese, stir until melted. Add the milk and heat through. Serve with a drizzle of very good olive oil and a sprig of parsley. So good!

* Per serving · 4 servings · Values may vary.

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