*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Thoroughly totally 100% enjoyed this soup. I used my immersion blender to puree the cooked veggies and broth and used chicken stock instead of water. I steamed the cauliflower that was set aside for 1 minute 15 seconds in the microwave then stirred it in and loved the texture that it qdded to the creamy soup. The fresh dill brought a subtle flavor and unfortunately I forgot the cumin seeds (which were optional anyway). Kac thumbs up on your soup recipe it's a winner!
Tried this based on the one review and they were right! Awesome soup. Thickened without cream or flour very tasty!! Did not add quite as much cheese as called for but still great. Used 2% milk. Used my immersion blender and just mixed it all up; did not save the separate pieces of cauliflower to add after. Oh and I used vegetable broth in place of the water. MUCH tastier!
Very mild tasting soup. Good for getting cauliflower into the diet. I didn't have dill so used a pinch each of dried sage basil and oregano. Otherwise stuck to the recipe. Next time I would try vegetable broth in place of the water as the soup was very mild tasting and I did have to increase the salt. As a twist I think one could also substitute the cheddar for parmesan. Very rich.
I substituted a can of cheddar cheese soup instead of two cups of sharp cheddar which I reduced to about 3/4 cup. I will use sharp cheddar instead of soup next time. I tried to cut back on the salt but it needs it. Other than that it was tasty would serve with bisquick muffins