Cauliflower Cream Soup

• Makes about 6 servings
• 1 head cauliflower- cut into small flowerets
• 1 large onion, chopped
• 2 garlic cloves
• 1 medium carrot, diced
• 1/4 cup celery root, diced
• 1 potato, cut in 1 inch pieces
• 600 ml vegetable stock
• 500 ml milk
• sea salt and freshly ground black pepper
• Garnish
• 100 g cheese- cut in 1/2 inch cubes, to serve

Directions

1. Heat oil in a stock pot over medium-high heat, and cook onion for about 5 minutes. Add carrot, celery and garlic and saute for another 5 minutes.
2. Add the vegetable soup, cauliflower and potato and bring to boil. Reduce heat, cover, and simmer until all vegetables are very tender. 
3. Add milk and bring to boil. 
4. Puree soup with a stick blender or food processor until smooth and strain it through a sieve. Add salt and pepper. 
5. Pour the hot soup into warmed bowls and garnish with cheese pieces. Serve with toasted bread or bread croutons. 

Nutrition facts1 Serving - Calories:167, Fat:7.5 g, Saturated Fat:4.6 g, Unsaturated Fat:0.0 g, Carbohydrates:16.7 g, Sugar:8.1 g, Fiber:3.1 g, Protein:9.4 g, Cholesterol:24 mg, Calories from Fat 67, Sodium 218mg, Vitamin A 41%, Calcium 25%, Vitamin C 49%, Iron 4%, Nutrition Grade A-, Percent Daily Values are based on a 2,000 calorie diet.