Curried Cauliflower and Cheese Soup

[Jensen]

Curried Cauliflower and Cheese Soup

• 1 large head of cauliflower
  
• 2 c salt-free, de-fatted chicken broth
  
• 1 c fat-free milk
  

1 S&B Golden Curry Sauce Mix cube *

• 2 oz grated cheddar cheese (real cheese, fat-free cheese is not allowed in my house!)
  
• 2 T nutritional yeast (optional)
  

1. Cut the cauliflower into florets and put them in a pot along with the chicken broth. Bring to a boil, cover, and reduce heat. Cook until the cauliflower is very soft.

2. Using a potato masher, mash the cauliflower and broth together to make a thick but chunky mixture.

3. Add milk. (Note: don’t let the soup boil after this point so keep the heat on low.)

4. Add curry spice mix cube. (* If you have some other curry seasoning, that can be substituted. I’ve also used Lee Kum Kee’s curry paste and also the dry spices themselves. If you use the dry spices (turmeric, coriander, cumin, cayenne, garam masala, etc., etc.,), add them to 1/2 a tablespoon or so of oil, cook them for a little bit, and then stir the mixture into the soup.) My favourite way to make this is using the Lee Kum Kee paste.

5. Add cheese and nutritional yeast, if using. Stir until cheese is melted.

Why nutritional yeast? It adds a richness to the soup that would normally come from using gobs and gobs of cheese. So, you get the rich flavour of lots of cheese but without the fat.

I also added some roasted cauliflower to this batch of soup. It added a different texture and also some depth of flavour. Very yummy.

Keywords: Soup, Easy

( RG1182 )