INGREDIENTS:
5 tablespoons butter
1 medium head cauliflower, rinsed and broken into florets
1 large carrot, chopped
1 medium rib celery, chopped
1/2 onion, chopped
2 1/2 cups vegetable or chicken stock, homemade if possible
3 tablespoons flour or gluten-free flour
sea salt and fresh ground pepper to taste
2 cups whole milk
1 cup cheddar cheese, shredded
DIRECTIONS:
In large stockpot, melt 2 tablespoons of butter. Add vegetables and cook, stirring regularly, for about 10 minutes, until carrots are tender. Add stock and bring to a boil. Reduce heat and simmer on low.
While soup is simmering, melt remaining 3 tablespoons of butter in a medium saucepan. Stir in all the flour and continue to stir for about 3 minutes. Gradually whisk in the milk, salt and pepper. Bring to a boil over medium heat, stirring constantly. Once sauce has begun to thicken, stir in cheese until melted. Slowly whisk cheese/milk mixture into soup until fully incorporated.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
