Friday, February 3, 2012
Meat-free Friday -- Cauliflower and Cheese Soup
1 cup chopped scallions
2 tbsp olive oil
6 cups vegetable broth
1/4 cup flour
one medium head of cauliflower (broken into small, bite-size pieces)
1 1/2 cups shredded pepper jack cheese
1/4 cup roasted red peppers
1/4 tsp red pepper
1. Heat the oil in a saucepan and saute the onion about 3 minutes until tender
2. Add 5 cups vegetable broth and bring to boiling. Lower the heat, add the cauliflower, and cook until cauliflower is tender.
3. Whisk together 1 cup vegetable broth and flour. Add to saucepan.
4. Stir in remaining ingredients and cook until cheese is melted.
Recipe makes just enough for our family of 5, served with bread and two vegetable sides.