Quick and easy cauliflower
and cheese soup.
Cauliflower
Cheese Soup
- 1 head cauliflower florets,
chopped
2 carrots, peeled and diced
2 (10.75-ounce) cans condensed cheddar cheese soup, undiluted
1 teaspoon paprika
- Place cauliflower and
carrots in pan and cover with water. Cook until the carrots are
tender. Drain and reserve water.
- In a larger pan combine
the cooked vegetables with the cheddar cheese soup and 2 cans
of the reserved vegetable liquid. Add paprika, heat and serve.
Makes 4 servings.
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