Ingredients
- 2 potatoes, peeled and cut into chunks
- 1 head of cauliflower, washed and cut into florets
- 1-2 carrots, peeled and chopped
- 2-3 stalks of celery, washed and sliced
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 4-5 cups water
- salt and pepper
Cheese Sauce
- 1 tbsp. butter or vegan margarine
- 1 tbsp. flour or rice flower
- 1 tsp. mustard powder
- 3/4 cups milk or substitute
- 1 1/2 cups cheddar cheese, grated, or 2 tbsp. nutritional yeast
- 1 tbsp. caraway seeds
- salt and pepper
Instructions
- Place all soup ingredients into large pot and bring to boil. Simmer for 15 minutes, and when all of the vegetables are soft, remove pot from heat and cool for 10 minutes.
- Using a potato masher or handheld blender, mash or puree until desired consistency is reached. This is suppose to be a chunky soup.
- To make the sauce, melt butter in a small pot over low heat. Add flour and mustard powder, and mix to form a roux. Slowly add milk and stir continually until it becomes thick. Add grated cheese and stir until it melts, or nutritional yeast.
- Add cheese sauce and caraway seeds to soup. Stir to combine, tasting and adding additional salt and pepper.
- Serve warm with fresh bread or toast.
- Keep refrigerated, or freeze in meal-sized portions.
Recipe and Photo: Little Toast / CC BY
