Ingredients

Scale

1 Tablespoon butter or olive oil
1 large onion, peeled & chopped
3 – 5 cloves garlic, peeled & chopped
1 cup chopped carrots
1/2 of a large head of cauliflower, broken into florets
2 cups water
2 teaspoons better than boullion (chicken or vegetable)
1 bay leaf
About 1 cup (2 oz.) shredded MontAmore cheese (or other flavorful cheese)
4 oz. Greek cream cheese (or Neufchatel)
1 cup 1% milk
For garnish: extra shredded cheese (or carrots) & fresh thyme sprigs

Instructions

Heat a soup pot over medium heat, then add the butter or olive oil. Add the onion and garlic and cook until the onion is very soft and translucent, about 10 minutes.
Add the carrot and cook a few minutes longer, then add the cauliflower, water, boullion and bay leaf. Cover and cook for about 10 – 15 minutes or until the cauliflower is nice and tender.
Remove the bay leaf and pour the rest into a blender. Add the shredded cheese, Greek cream cheese and milk and blend until smooth.
Serve hot, garnished with shredded carrot or shredded cheese and fresh thyme.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

Serving Size: about 1 cup
Calories: 143 calories per serving