Can't Believe It's Allergy Free!

The whole family will enjoy this hearty soup. It is wholesome and satisfying and adds good nutritional balance to a gluten free pasta or rice meal.

Ingredients

• 4 cups cauliflower florets
• 2 cups diced, peeled potatoes
• 1/2 cup sliced onion
• 2 cups chicken broth / vegetable broth/ water
• 1 cup water
• 1/2 cup evaporated milk/ soy milk (optional)
• 4 Tablespoons grated sharp cheddar cheese
• 1 Tablespoon olive oil
• 2 cloves
• 1 bay leaf
• Salt to
• 1/4 teaspoon coarsely ground black pepper (optional)
• a few sprigs of parsley for garnish

Method

1. Heat olive oil in a large saucepan and add the cloves and bay leaf
2. Add sliced onions and sauté for a minute or so, till onions become soft and translucent.
3. Add cauliflower florets and potatoes.  Sauté to combine all ingredients.
4. Pour in broth and water.
5. Bring to a boil, and allow soup to remain on rolling boil for 3-4 minutes.
6. Turn off heat and remove clove and bay leaf
7. Gently spoon out 1/2 cup cauliflower florets and keep aside for garnish
8. Turn on heat, cover pan, and allow vegetables to cook for about 3-4 minutes more, or till tender.
9. Add evaporated milk / soy milk and allow soup to boil for a minute
10. Remove pan from heat, and set aside to cool.
11. Puree cooled soup in a blender.
12. Add 1/2 cup more milk or water for a thinner consistency.
13. Heat to reach boiling point, if more liquid has been added.
14. Remove from heat.

Pour into individual bowls and serve hot, garnished with cauliflower florets, grated cheese and small sprigs of parsley.

Enjoy!