Cauliflower Cheese Soup II

Ingredients

• 1 head cauliflower, chopped into florets
• 3 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups vegetable broth
• 2 cups milk
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups shredded sharp cheddar cheese

Directions

1. In a large saucepan over medium heat, melt the butter. Add the onion and garlic and cook for 3-4 minutes, stirring occasionally, until the onion is softened.
2. Stir in the flour and cook for 1 minute. Gradually add the vegetable broth, stirring constantly to keep the mixture smooth.
3. Add the cauliflower and milk, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
4. Stir in the thyme, black pepper, garlic powder, and onion powder. Cook for an additional 5 minutes, stirring occasionally.
5. Stir in the shredded cheese and cook until melted. Serve the soup hot.

Interesting Facts

• Cauliflower is a member of the cruciferous vegetable family, which also includes broccoli, Brussels sprouts, and cabbage.
• Cauliflower is high in vitamin C and contains a variety of other vitamins and minerals.
• Cheddar cheese is a type of cheese originally from the English village of Cheddar in Somerset.