Creamy Cauliflower Soup

As a fan of soup of any kind, this is one of my favourites, quite easy too, you can even make it with left over cauliflower, and the cooking liquid which we all know has all of the nutrients of the vegetable. Not only is this soup vegetarian, but also gluten free.

1 head of Cauliflower, white part broken into equal sized pieces
8-10 cups of water, or enough to cover
1-2 vegetable bouillon cubes
1 tablespoon salt
1-12 ounce can carnation evaporated milk
3 tablespoons corn starch
1/2 tablespoon white pepper
1/2 whole nutmeg, grated

2 tablespoons butter optional
1/2 cup Romano or Parmesan cheese grated if desired
Or top each serving with a 2-3 tablespoons grated cheddar

Cut the cauliflower into equal sized pieces, put into a tall stock pot, cover with cold water, add salt, bring to a boil, then turn heat to medium, add the bouillon cubes, simmer until tender/soft, if you wish take out a good sized piece of cauliflower to add into the soup later, then, with a hand blender, blend he remaining cauliflower to a purée with the cooking liquid until smooth. Mix the evaporated milk and the cornstarch together, mix into the purée,add the reserved cauliflower, cook over medium heat stirring until the soup is thickened, add the white pepper and nutmeg, Add salt to taste, stir well, add the butter for a little richness,or you can also add cheese to the soup pot, stir well. You could also add 2-3 tablespoons of grated cheddar to each serving, if you prefer, then serve with crusty bread. Enjoy!