- Measuring cup
- Measuring spoons
- Cutting board & paring knife
- Soup pot
- Wooden spoon
- Immersion blender, or regular blender, or potato masher
- 4 cups water or 4 cups low-sodium vegetable stock
- 2 cups chopped potatoes (we left the peel on, because it’s healthier)
- 1 head cauliflower, broken into flowerets
- 1 cup chopped onion
- 1 cup chopped carrot
- 3 garlic cloves, minced
- 3⁄4 cup milk
- 1 teaspoons salt
- ¼ teaspoon dill
- ¼ teaspoon dry mustard
- freshly ground pepper, to taste
- 1 ½ cups shredded cheddar cheese (6 oz)
Optional accompaniments: crackers, croutons, or baguette
- Combine water/stock, potatoes, cauliflower, onion, carrot and garlic in large pot.
- Bring to a boil. Simmer 15 minutes or until vegetables are tender.
- Remove from heat and add the milk, salt, pepper, dill, and dry mustard.
- Puree the soup either with an immersion blender, or in a regular blender. (If you use a regular blender, let the soup cool a bit first, and puree in batches. Be very careful with hot liquids. Return pureed soup to pot.) Or if you prefer a chunkier soup, use a potato masher to coarsely mash.
- Stir in the grated cheese, heating gently over low heat just until cheese melts. Do not allow to boil, or the cheese may curdle. Taste and add more salt and pepper, if needed.
- Serve with crackers, croutons, or baguette.