Cauliflower Soup

Another great winter night soup, and apparently in Vancouver we are not being spared the brunt of winter...snow keeps coming! This recipe also uses up leftover hard cheese rinds (reggiano, gruyere etc.) that I throw in the freezer.

Cauliflower Soup (adapted from Canadian Living recipes)
- 2 tbsp butter
- 1 onion, finely chopped
- 2 carrots, chopped
- 1 clove garlic, minced
- salt and pepper
- pinch of nutmeg
- 1/4 teaspoon cayenne pepper
- 1 head cauliflower florets, chopped
- 6 baby potatoes, peeled and chopped
- 3.5 cups vegetable stock
- 1 1/2 cups milk
- 2-3 leftover cheese rinds

In large saucepan, melt butter over medium heat. Fry onion, carrots, garlic, salt, nutmeg and cayenne, stirring often until softened, about 8 minutes. Stir in cauliflower, potato, stock, milk and cheese rinds. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender, stirring occasionally, about 30 minutes.


Remove cheese rinds with tongs, scraping cheese off. Puree soup in batches in blender, or with immersion blender until smooth. If you'd like a smoother soup, pour through sieve.