Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88zaHk-WGO2F7JlzI5viG4o-v629y14D7KpBcsaCxxRLjAjqODjt9ptlAOIqeBigfPHLbI_M1FUneLSrhma-Ias7hgXLomvZx_oxMnpAiZQ-trOxZZtFbz3vsfwdkbozlgtRtrCp_Dtg/s320/100_5520.jpg)
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.
Directions:
Heat 1Tbs of canola oil in pan. Saute onion, green chilies, celery for a few minutes. Then add garlic, cumin powder, thyme, red
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCNRg3ChmLfEG3dxAVOBz1j2carS47UFd5kTnBwoN8cZMw2uXBeH9DjFdNLfDC_Gmi1MwBVIJnGfpm36Z3FIHNJQd3PIyvvH_k8e5niayZIWMsWh5tHommaY8Y2Dsxbcnum1KlQaiYCk/s200/100_5525.jpg)
Finally add chicken broth or vegetable broth and simmer for 20 minutes until cauliflower is very
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1AWltvLqnltAqxHABx5msYG9lXNGKQvmbBJ-TF9Hd4U2KxUU4TJYY5_gHneMhMTZyeVhkknq5_vagPrrro2JXSp2bgqLgUwgzBmuqnMQwJWja36SHdPiVNT0MZ5EkschjlpeB9kOERRU/s200/100_5528.jpg)
Add cheddar cheese and milk and stir in
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQq6nblTwnf60ll-H65MGK-qehHv_N_ynQEkoNKh7tbXp0nnf0K5qY_mKkhJEjqIBypMtCYJJdbnsTm9csPsxWT0QCMbXdhqf3tht8TAaVU7wQGgtz8Z8HfotGtHPpYoMGQ78vnF0AgM/s200/100_5529.jpg)
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