INGREDIENTS:

• 2 1/4 tbsp. veg. oil
• 1/2 c. carrots, chopped
• 1/2 c. onions, chopped
• 1/2 c. celery, chopped
• 3 c. cauliflowerets (1 head)
• 3 3/4 c. chicken stock
• 3/4 c. milk (skim or 2%)
• Dash cayenne pepper
• Salt
• Wheat, rye or pumpernickel bread,
• toasted and cut into croutons
• 3/4 c. Edam or Gouda cheese, shredded
• 1/4 tbsp. parsley, chopped (for
• garnish)

DIRECTIONS:

• Heat oil on medium high and saute carrots, onion and celery for 5
• minutes. Add cauliflowerets and stock. Bring to simmer and cook,
• uncovered, for 40 minutes. Stir in milk and pepper. Ladle soup
• into oven-proof bowls, sprinkle with croutons and cheese, and broil
• until cheese melts. Garnish with parsley. Serves 4.