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Rich and creamy, this savory soup is easy to create and a satisfying treat to the palate! I chose the cauliflower, not just for its flavors, but also to cut down on carbs.
1 medium onion, diced
oil, for sautéing
16 ounces (900 grams) Beleaf Frozen Cauliflower Florets
4 medium potatoes, peeled and diced
1 tablespoon parve chicken soup mix
4 cups water
1 and 1/2 teaspoon salt
1 and 1/2 cups mixed frozen garden vegetables
black pepper, to taste
1/2 cup milk
1/3 cup shredded cheese
In a large pot, sauté onion in oil until golden.
Add cauliflower, potatoes, chicken soup mix, water, and salt to the pot. Bring to a boil then reduce heat and simmer until vegetables are soft when pierced with a fork.
Remove from heat and blend using an immersion blender.
Return to heat, add remaining ingredients, and bring to a boil again. Serve hot with croutons.
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What is ‘frozen mixed garden vegetables’? I didn’t see such a product in the supermarker.
Frozen mixed vegetables are usually peas, carrots, corn, green beans all mixed in one bag. They are sold in regular supermarkets in the frozen vegetable aisle.
Heavenly!! I leave out the garden vegetables so that it’s just a cauliflower cheese soup and everyone who tastes it wants the recipe! Perfect for any dairy meal.