1 Tablespoon Canola oil
1 medium onion, roughly chopped
1 clove garlic, minced
2 cups broth or stock (low sodium!)
5 cups broccoli & cauliflower, roughly chopped
can include stems if tender (peel if tough)
OR 1 lb bag of frozen broccoli & cauliflower mixed
1 carrot, chopped
1 cup milk
6 oz sharp cheddar, shredded
1/4 teaspoon ground black pepper
pinch of cayenne pepper (optional)
INSTRUCTIONS:
1. Saute onion until beginning to brown
2. Add garlic and saute for 30 seconds
3. Add broth and chopped veggies, bring to a boil
4. Cover and reduce heat, simmer for 10 minutes
5. Shred cheese, put aside
6. Puree veggie/broth mixture in food processor
OR do small batches in a blender
7. Put puree back in sauce pan, add milk and heat gently
8. When mixture is hot add cheese, pepper and cayenne
