I used my broccoli cheese soup recipe and replaced the broccoli with cauliflower. I also pureed it which I don’t do with the other soup.

1 Tbls each of butter and olive oil

Diced onion

Chopped celery leaves( pull from the heart)

Diced carrot

2 Thyme sprigs

1 Bay leaf

1/4 Cup of flour

2 Bags of Steam in the bag garlic cauliflower cooked

4 Cups of chicken stock

2 Cups of milk

1 Chicken bouillon cube broken up

2 Cups of cheddar cheese

Heat the oil and butter and saute the onion, celery and carrot until tender. Add your thyme and stir for a minute or two. Add the flour stirring for about a minute. Add the stock and stir. Add in the cauliflower and bring to a boil. Reduce to simmer for 20 minutes. Add the milk and blend the soup. I use an immersion blender, you can use a regular blender. Do it in batches and keep a kitchen towel over the lid and put a little pressure on it as not to blow off. I add in the bouillon and cheese summer 10 more minutes. Season with salt and pepper to taste.