Margo’s Corny Cauliflower Soup
Chop one-half onion and one-half red pepper, then sauté in one tablespoon olive oil and one tablespoon butter. Add a teaspoon of chili powder.
To a large pot containing four cups of vegetable stock add:
- » 5 cups chopped cauliflower
- » sautéed onion mixture
Cook vegetables for about twenty minutes, until soft. Blend until smooth with immersion blender, then add:
- » 2 cups grated cheddar
- » 1-2 cups milk (depending on desired consistency)
- » salt and pepper to taste
Heat to simmer, blend again, then add 2 cups corn niblets.
Heat and serve. Delicious with spicy cornbread.