CHEESY CAULIFLOWER SOUP
- 2 tbs olive oil
- 1 onion, chopped
- 1 head cauliflower, broken into florets
- 1 potato, peeled and diced
- 2 cups vegetable stock
- 2 cups milk
- 1 bay leaf
- 2 cups shredded extra-sharp cheddar cheese
- Salt and pepper
Heat oil in pot over medium heat. Sauté onion. Stir in cauliflower & potato - sauté for 5 minutes. Pour in stock - boil, reduce heat to low, simmer for 20 min. Add milk - stir well. Top with cheese. Season with salt and pepper.
Calcium: about 200 mg per serving.