Especially for missyk8
(From: "Green Cuisine" by Karen Meyer - My parents gave me this book when I moved out of home for the first time - I was veggie as I was a broke student and couldn't really afford meat.)Cauliflower-cheese Dream Soup
2 large potatoes, cut into chunks
1/2 head cauliflower, broken into florets
1 small carrot, peeled and chopped
1 clove garlic, crushed (I use more and just peel, chop off the root and halve the cloves.)
4 cups water or vegetable stock
a little salt (if you want - I don't!)
2/3 cup grated cheddar
1 cup milk
1/2 tsp dill or caraway seeds
1/4 tsp dry mustard (I just use a dollop of dijon)
freshly ground black pepper
a little chopped parsley
1/4 cup extra grated cheddar for serving
Put veggies, water/stock and salt into a large saucepan. Bring to boil, cover and simmer 20 minutes or until potatoes are tender. Puree the mixture until creamy. return to saucepan and reheat while whisking in the cheese, milk, dill/caraway seeds, mustard and pepper. Serve with a little parsley and cheese on top.
Suggestions: replace some or all of the cauliflower with broccoli. Sprinkle with parmesan instead of cheddar.
Of course, I don't do all of this: I use a stab blender, not a food processor, and bollocks to whisking! I think I used tarragon instead of the dill or caraway and added extra parsley to the soup. (But then, I think parsley's a vegetable...) Oh, and don't let it boil when you reheat it - it'll curdle the milk. (In the not-bad way, but still not ideal!)
This time I had broccoli in it, as there was less cauliflower than I thought.