Cauliflower Cheese Soup

Servings: 6 | Serving size: about 1 1/2 cups as an entree

Cooking Time: 60 Minutes

This recipe can easily be multiplied and keeps well for about 3 - 4 days. Reheat gently. Serve with a whole-grain roll and a side salad.

Ingredients

• 2 1/2 lbs cauliflower (one large head)
• 4 cups water
• 2 tsp extra virgin olive oil
• 1 large leek (cleaned and thinly sliced crosswise)
• 5 cups water
• 2 ounces goat cheese
• 8 ounces reduced-fat white cheddar cheese (shredded)

Cut the crowns from the stem of the cauliflower.

Divide into small flowerets and set aside.

Dice the stem.

Place the diced stems in a steamer and top with the flowerets.

Steam for 20 minutes and set aside to cool.

Place the olive oil in a medium stock-pot over medium-high heat and add the leeks.

Reduce the heat to medium and cook for 10 minutes. Stir frequently.

Add 5 cups water and half of the steamed cauliflower flowerets and the diced stem of the cauliflower.

Bring to a boil and reduce the heat to a simmer. Stir occasionally.

Simmer the soup for 30 minutes.

While the soup is simmering cut the remining flowerets into a small dice.

After 30 minutes remove the soup from the heat and let cool for about 10 minutes.

Using a blender or an immersion blender puree gently (the soup should have a bit of texture and not be completely smooth.

Return the soup to medium heat, and as it reheats, add the goat cheese and cheddar cheese and stir gently while the cheese melts.

Add the remaining finely chopped cauliflower flowerets and stir.

Heat gently on low for about 15 minutes and serve.