Side Dish’n’ Fridays: Cauliflower Cheese Soup

Cauliflower Cheese Soup

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2 and a half teaspoons butter
1 large onion, chopped fine
1 large cauliflower, cut in florets
1 potato, diced
3 cup vegetable stock
1 2/3 cup milk
3.5 oz. cheddar cheese, diced

Prep Day: Heat butter and saute onion until soft (5 mins) add cauli, potato, stock, milk and seasoning if desired. Bring to boil and simmer for 30 minutes. Whizz in a food processor (or mash) adding a little more milk if it is too thick. (Note: Cool to freeze. It will freeze up to one month)

Serve Day: Heat on stove top till warmed through. Serve in bowls or mugs with the cheese stirred in just before serving.

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