Yields: About 8 (1 cup) servings | 4 Points per serving
My rating: 
This soup is positively to die for! You will just
love this. Be careful though - it's hard to stop after just 1 bowl!
It's so thick and creamy; and the flavor is just incredible. I was
a little wary adding dill and caraway seeds to my soup but WOW! I
wouldn't alter this recipe at all. It's perfect! Thank you Moosewood!
Prep Time: 40 minutes
- 2-3 cups peeled and diced potatoes (to save time, used 2 cans of
diced potatoes)
- 1 large cauliflower, cut or broken into florets (put aside 2 cups
of florets)
- 1 medium carrot, peeled and chopped (I didn't bother peeling it
and it was fine!)
- 3 medium cloves garlic, peeled
- 1½ cups chopped onion
- 1½ tsp salt
- 4 cups water
- 1 (16-oz) bag reduced-fat grated cheddar (save a little for garnishing
each serving)
- ¾ cup skim milk
- 1 tsp dill
- ½ tsp caraway seeds
- black and/or white pepper to taste
Place potato, cauliflower (except for 2 cups reserved), carrot,
garlic cloves, onion, salt, and water in a large saucepan. Bring to
a boil, then simmer until all the vegetables are very tender. Puree
in a blender and transfer to a kettle or dutch oven.
Steam the reserved cauliflower pieces until just tender. Add these to
the puree along with the cheese, milk, dill, caraway seeds, and pepper.
(I recommend keeping kettle on a low burner, and adding the cheese a
little at a time while stirring constantly so that it will melt in nice
and smooth.)
Served topped with a little extra cheese.
(per serving) 182.5
calories, 6.4 g. fat, 2.9 g. fiber
Source: Moosewood Cookbook
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