| 1. |
Chop the onion, carrots, and celery and crush two cloves of garlic. Cut florets off the head of cauliflower. |
| 2. |
Start the onion, carrots and celery in the pot with a little bit of water to prevent burning. Add the salt, pepper, cayenne, turmeric, and garlic. |
| 3. |
Once the onions, carrots, and celery are starting to get soft add the chicken broth and the rest of the water then add the cauliflower. |
| 4. |
Cook the cauliflower until soft (about 20 minutes) then use an immersion blender to puree. If you don't have an immersion blender you can use a slotted spoon to put the veggies in a blender and puree that way. |
| 5. |
After you puree the mixture add shredded cheese and the milk. Let simmer for about 10 minutes then add salt and pepper to taste. |
