Ingredients

The following ingredients have 8 Servings
  • 2 tsp Olive Oil
  • 3 small carrots, finely diced
  • 2 stalks celery, diced
  • 1/2 large onion, diced
  • 1 small head cauliflower, roughly chopped
  • 1 potato, diced
  • 2 cups vegetable stock
  • 1 cup approximately, water
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1/4 tsp dried thyme
  • 1- 1 1/2 cup whole milk, lactose free milk, almond or cashew milk
  • 1 1/2 cups shredded sharp cheddar cheese, or vegan substitute

Instruction

  • Sauté carrot, celery and onion in large pot over medium heat until soft but not browned.
  • Add cauliflower and sauté a few more minutes.
  • Add potato, vegetable stock and spices. Cook for about 15 minutes, until vegetables are very tender.
  • Pureé with immersion blender or in a blender until desired smoothness.
  • Pour back into pot. Add milk and mix through. Allow milk to heat up. Then add cheese and stir to melt.