Cauliflower-Cheese Soup

Cauliflower-Cheese Soup
From Moosewood Cookbook by Mollie Katzen (all vegetarian & some vegan recipes)
A soup filling enough for a main dish. Good with a crusty bread and maybe a salad.

• 1 medium-large potato, peeled & diced


• 1 large cauliflower, cut or broken into florets (reserve 2 cups florets)


• 1 medium carrot, peeled & chopped


• 3 medium cloves garlic, peeled


• 1 1/2 cups chopped onion


• 1 1/2 tsp. salt


• 4 cups water


• 2 cups grated cheddar


• 3/4 cup milk


• 1 tsp. dill (I was out so used oregano for fun--good!)


• 1/2 tsp. caraway seeds, opt.


• freshly ground black pepper, to taste

Place potato, cauliflower (except 2 c. reserved), carrot, garlic, onion, salt, and water in large saucepan. Bring to boiil, then simmer until all vegetables are very tender. Cool slightly. Puree in batches in blender or food processor until smooth. Transfer to large soup pot.

Steam reserved cauliflower until just tender. Add to puree along with remaining ingredients. Heat gently. Serve topped with extra cheese.