Dinner Tonight: Cauliflower-Cheddar Soup Recipe

1. 1

   Set aside two cups of the cauliflower florets, and then add the rest to a large pot with the potato, carrot, garlic, onion, salt and water. Turn heat to high and bring to a boil. Reduce heat to a simmer and cook until the vegetables are very tender, about 15 to 20 minutes. Puree this soup in batches in a blender. Return the soup to the pot.

2. 2

   Meanwhile, place the remaining cauliflower florets in a steamer basket set above boiling water. Steam those until tender, about 8 minutes.

3. 3

   Add the steam cauliflower to the pot along with the cheddar, milk, dill, and caraway seeds. Season to taste with black pepper and salt. Serve.

* Per serving · 4 servings · Values may vary.

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