1 large head Cauliflower broken into small pieces
1 medium onion chopped
1-2 cups of diced celery
2-3 green chilies (jalapenos or serrano) seeded and minced
4 cups of chicken broth (or vegetable broth)
2-3 cloves of grated or minced garlic
2 cups of milk, half and half or cream
1-2 tsp cumin powder (to taste)
1/2 tsp dried thyme
red chili/cayenne powder (or to taste)
seasoning salt and/or chicken bullion to taste
black pepper to taste
1 cup or more of shredded cheddar cheese (to taste)
*note: add water if you desire a less thick soup.
chili powder, pepper, seasoning salt and saute for another minute.
Finally add chicken broth or vegetable broth and simmer for 20 minutes until cauliflower is very tender.
Add cheddar cheese and milk and stir in well. Then use a hand blender or food processor and blend soup until smooth. Taste for salt and seasoning. Adjust as needed and serve hot. Enjoy.
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