Source: dLife

Creamy cauliflower and Parmesan cheese soup with just a hint of sweetness.

Servings

1 cauliflower, medium head
2 medium shallots , chopped
3 cup whole milk
0.5 cup grated Parmesan cheese
2 tbsp fresh lemon juice
1 tbsp light honey
0.5 tsp kosher salt
0.5 tbsp black pepper

1 Put the cauliflower, shallots, and milk in a large pot and bring to a boil. Reduce heat and cook for approximately 35 minutes.
2 Pour into a blender and blend until smooth. While blending, drop in the cheese and mix until smooth.
3 Blend in the lemon juice, honey, salt, and pepper. Serve hot.

High in vitamin C and fiber.