Ingredients

The following ingredients have 8 Servings
  • 1 head cauliflower, (chopped)
  • 1 large carrot, (chopped)
  • 2 stalks celery, (chopped)
  • 1 small onion, (chopped)
  • 2 cloves garlic, (minced)
  • 32 oz chicken broth
  • 1 cup milk
  • 1 cup cheese, (grated, mozzarella or parmesan)
  • 2 Tbsp oliv oil
  • salt, (to taste)
  • black pepper, (to taste)

Instruction

  • In a large soup pot, heat the olive oil on medium heat. Add the onion and garlic and cook for about 5 minutes until softened.
  • While the onion is cooking, wash and roughly chop the cauliflower, celery and the carrot.
  • When onion is soft and ready, add the vegetables into the pot then add the broth and bring it to boil.
  • Reduce the heat, cover the lid, and cook on low for 20 minutes until your vegetables are soft.
  • Add milk and cook for 5 more minutes. Remove from the heat and puree the soup in a blender (in small batches) and return it to the pot.
  • Season with salt and pepper. Add the cheese and mix until it’s melted.
  • Before serving, garnish each plate with croutons and green onion.