1/2 med. head of cauliflower
1 small to medium onion
1-2 Tbsp. butter or oil
1/2 C. finely cubed red bell pepper
2 1/2 C. milk (coconut or cow's milk)
1 Tbsp. dried parsley or 2 Tbsp. chopped fresh
1 tsp. rosemary, crumbled
1 rounded tsp. turmeric
1/2 to 1 tsp. black pepper (Note)
1/2 cup cubed American cheese or Velveeta
1/2 cup shredded cheddar, loosely measured (not packed)
1/2 C milk
1 Tbsp. corn starch
Separate cauliflower into very small florets; slice any stems. Steam or otherwise cook until tender.
Dice onion. Heat shortening and add onion on medium heat. Add bell pepper. Sauté, stirring frequently, until onion is transparent but not browned. Add 2 1/2 C. milk and seasonings; bring to a boil over medium heat, stirring frequently. Add cauliflower and cheeses, and continue stirring until cheese is melted.
Combine 1/2 C milk and cornstarch; whisk until no lumps remain. Add to soup little by little, stirring constantly, and continue boiling gently until slightly thickened. Enjoy!
You can cut calories and cholesterol by using lower fat milk and cheeses. No extra salt is needed.
Note: Don't skip the black pepper; it activates incredibly the great nutritional value of the turmeric!