Creamy Cauliflower Soup

Hubby here. Wifey was not home today, so it was on me to make an edible dinner for us. We've been trying to spend less on food, waste less, and eat a bit healthier, so we've started meal planning. And continuing the healthy trend, today's soup is a bit lighter, but still delicious. We were both skeptical at first about a cauliflower soup, but I think it turned out great and we are glad we tried it. We started with this recipe and added a few of our own touches to get the flavor just right.

Creamy Cauliflower Soup

Creamy Cauliflower Soup

1/2 head of cauliflower

1 large potato
1 medium carrot
1 stalk of celery
1/2 medium onion
3 cups milk
1 cup chicken stock
1 cup cheddar cheese
1/4 cup flour
2 tbsp butter
1 tsp salt
1 tsp garlic salt
3/4 tsp pepper
1/2 tsp paprika

Begin by peeling and chopping the potato into half inch cubes. Peel the carrot and chop into eight inch slices. Break down the half head of cauliflower into half to one inch pieces. Add the chopped veggies to a medium pot of hot water and bring to a boil and continue to heat for 10 minutes. Finely chop the celery and onion and pulse a few times in a food processor. In a large stock pot melt the butter and add the celery and onion. Cook over medium heat until the veggies become soft. Add milk and chicken stock to the pot and then whisk in the flour and spices. Add the boiled veggies and simmer over medium low heat. Stir in the cheese and continue to cook over low heat for 15 to 20 minutes until soup thickens. Serve with cheese flavored croutons.