Cauliflower Cheese Soup

This delicious version of soup makes a meal. We like to have it with a hot and crusty loaf of French Bread. I like to garnish it with buttery toasted homemade croutons for an extra special touch.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 1  head cauliflower, broken into Florets
• 1  medium  white onion, chopped
• 10  ounces chicken broth
• 1  chicken bouillon cube
• 2  tablespoons butter
• 2  tablespoons plain flour
• 3  cups milk
• 8  ounces  grated cheddar cheese
• 3  tablespoons fresh parsley, chopped
• 1  teaspoon salt
• 1⁄4 teaspoon nutmeg
•  cayenne pepper or  curry powder or  white pepper, to taste

Directions

1. Put the cauliflower, onion, broth and bullion cube in a large saucepan and cook over medium heat until the vegetables are tender.
2. Meanwhile, in a medium saucepan, melt the butter and stir in the flour until smooth.
3. Gradually add the milk, cooking and stirring until thickened and bubbly.
4. Cook, stirring for 2 minutes longer.
5. Reduce heat and stir in cheese and seasonings.
6. Using a stick blender, blend the vegetable broth mixture until smooth.
7. Stir in the cheese sauce and blend again to combine.
8. Serve hot in heated bowls with a sprinkling of parsley on top of each.
9. You may garnish with bread croutons if you wish.