Creamy Cauliflower Soup

1. 1

   In a large soup pot combine the vegetables and stock.

2. 2

   Bring to boil, reduce to low, and simmer for about 40 minutes, or until all vegetables are soft.

3. 3

   Drain the vegetables, reserving the stock.

4. 4

   Mash the vegetables together with a potato masher until rather smooth -- you want a few chunks but mostly smooth.

5. 5

   Return the vegetables to the stock and begin to heat over low heat.

6. 6

   Add the cheese, buttermilk, dill, salt and pepper.

7. 7

   Stir constantly and heat until all is hot -- do not bring to a boil.

8. 8

   If you want this thicker you can add some milk combined with flour.

9. 9

   Serve with more cheese on top and lots of pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.