Experimentation can be good. The following recipe was a delicious mix of a cauliflower cream soup recipe, a cheese soup recipe, and humble inspiration. The ingredient list looks long, but actual preparation and cooking is a breeze. Asparagus works well as a substitute for cauliflower in this soup, if you want to try a different veggie. The amount makes about 6 servings, give or take a glutton.

Ingredients

• 2 Tbsp flour
• 3 Tbsp butter
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 Tbsp minced garlic
• 3 Cups milk
• 2 Cups water
• 2 Bouillon cubes
• 1 head of cauliflower
• ½ Cup chopped carrot
• ¼ Cup chopped onion
• ¼ Cup chopped celery
• 2 Tbsp corn starch (dissolved in small amount of cold water)
• ½ Cup horseradish cheese spread
• 1 Cup shredded cheddar cheese

Method

Melt butter in the bottom of your soup pot. Add salt, pepper, garlic, and flour until thoroughly mixed, then add milk. Heat to a near boil until the substance thickens, stirring frequently to keep the milk from scalding. Dissolve the bouillon cubes in the 2 cups of water and add that mixture to the soup pot. Add the cauliflower, carrot, onion, celery, and corn starch. Cook until veggies are at desired consistency. Add cheese, making sure that the soup isn’t at a boil—the cheese should be dissolved in the soup at a lower temperature so that it melts smoothly and doesn’t get grainy. Serve and enjoy!