A twist on a rather traditional dish, cheddar broccoli soup. By far one of my favorites but I decided to get a little creative and following my own Thai inspired recipe. A cauliflower bisque calling for Coconut milk instead of traditional dairy. For the coconut lovers.
Makes 3 servings
6 cups Small cauliflower florets blended
2 cups coconut milk
1/4 cup Butter
1 celery stalk finely minced
1 small yellow onion finely minced
4 oz cheddar cheese (shredded or sliced)
1 cup water
1/2 tsp salt
1/2 tsp pepper
Add all liquids, butter salt and pepper to a pot and bring to a boil.
Add onion, celery, cauliflower, salt and pepper to the boiling mixture and cook until celery, onion and cauliflower soften.
Add cheese to boiling mixture and let melt for about 30-45 seconds or until color change.
Pour mixture into blender and blend on a high setting for about 30 seconds to ensure the mixture is fine.
Pour blended mixture through a fine mesh strainer. The strained liquid is the final product.
Garnish final product with 3-4 roasted cauliflower florets pieces, green onions, & pepper. Serve and enjoy!