Ingredients

Instructions

  1. In lg saucepan over medium heat, combine onion and olive oil; cook stirring until onion is tender, 3-5 minute.
  2. Add cauliflower and cook, stirring, another 3-4 minutes longer.
  3. Add cubes, water, and milk to pan and bring to a boil. Reduce heat to maintain gentle simmer, cover pan and cook another 30 minutes, until cauliflower is very tender.
  4. In blender, puree soup in batches. Return to pan over md-low heat. Whisk in cheese and continue stirring until cheese is melted.
  5. Whisk in dill and serve. Optional - We didn't like the dill.