I think most children like cream soup. My children like it too. When I want to prepare a fast dinner or something hot for supper, I often prepare this kind of soup. Is there anything nicer on a cold rainy evening?

I have prepared cream soup with almost all vegetables. This time I enriched my cauliflower cream with a hint of cheese, thanks to which my soup had a mellow, cheesy consistency. It was excellent with pumpkin seeds and watercress. You may serve it with minced chives, dill, puffed peas or croutons. Choose what your children like the most.

Ingredients:
1 cauliflower
1 small onion
1 clove of garlic
1 tablespoon of butter
vegetable stock
100g of processed cheese
salt and pepper

Dice the onion and garlic and fry them in butter. Clean the cauliflower and break it up into florets. Put the cauliflower, onion and garlic into a pot. Pour the vegetable stock to cover the vegetables and boil until the cauliflower is soft. Add the processed cheese. When it has melted blend the soup thoroughly. Spice it up with salt and pepper. If necessary, add vegetable stock to make the right consistency.

Enjoy your meal!

Try also:
Cream of sweet potatoes with bacon and goat cheese.
Strong and warming – pepper-tomato soup
Cream of beetroot soup