We have a simple style of eating. New and elaborate dishes aren’t a good fit for us. So we’ve found foods that we enjoy (and they make us feel our best) and we’ve stayed with them. We keep the same ingredients on hand, so we always have what’s needed for something easy and delicious.

This soup is a regular on our home menu. It calls for no milk, yet it’s delightfully creamy. And you can make a delicious version with just three main ingredients. This recipe calls for a hand-held immersion blender. This tool is a fantastic kitchen investment if you like creamy soups.

With the weather still pivoting from sun to snow (or both at the same time), soup’s still on the menu here.

INGREDIENTS

1 head of cauliflower, chopped

About 1 1/2 cups shredded cheddar cheese

About 3 to 4 tablespoons of butter

DIRECTIONS

1.) Put the chopped cauliflower and butter in a soup pot. (The pot needs to be big enough to use the immersion blender.) Add enough water to cover the cauliflower pieces by about an inch or two. If you want a thicker soup, use less water. But you do need enough liquid for the blender. Cook the cauliflower until it’s extremely soft (you should be able to easily mush it with a fork).

2.) Turn off the heat, but leave the cooked cauliflower in the water, and use the immersion blender to combine the cauliflower and water. Blend until the soup is perfectly smooth.

3.) Turn the heat back on low, and add the cheese. Stir until the cheese melts. The soup should be very creamy.

4.) Add salt and pepper to taste.

Enjoy with crackers or a delicious chunk of good bread!

NOTES

When cooking the cauliflower, I’ll sometimes add other vegetables, like a chopped carrot, or sweet pepper. They’ll blend right in with the cauliflower as long as they’re cooked until tender. You can garnish your soup with chives or green onions. Maybe sprinkle a little paprika and extra shredded cheese.

~ Stella