Creamy Cauliflower Soup

You know those days, you have no idea what to make for dinner, no ingedients, and you're so strapped for time you end up drinking soup out of a mug? It was one of those days at our house yesterday. After a 2 hour walk and 3 very short naps, Isla was a grumpy pants and wouldn't let me put her down all afternoon. It was all I could do to chop an onion and some cauliflower. So that's all I did folks, it's that simple.

Here is a great soup recipe perfect for fall. Very few ingredients and literally ready from scratch in less than a half hour, with about 5 minutes of hands on time. In the end, it all gets pureed so you don't even have to chop nicely!

Creamy Cauliflower Soup

1 onion, diced
1 head cauliflower, florets roughly removed
2 tbsp olive oil
1 tbsp butter
4 cups chicken or veg stock
1/2 cup milk or half and half
salt and pepper
1 cup shredded chedder cheese (*optional)

1. Heat a large soup pot on med high. Add in olive oil and butter and heat until butter is melted. Add in onions and cauliflower. Give it a good stir and heat through for about 5 min.

2. Add the stock to the pot. Put the lid on. Bring to a boil, then reduce, simmer for 15 min or until cauliflower has completly softened.

3. Stir in your milk and a good dash of salt and pepper.

4. Using a hand blender (or regular blender, do half at a time) puree the soup until it's very smooth.

5. Return to the pot and add your shredded cheese. Stir until it melts. Taste and check if it needs more salt.