|Source||Adapted from Moosewood Restaurant Cooks at Home.|
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
A kids favorite, this soup can be made with summer or winter vegetables. This recipe was taught in a City Market cooking class for kids and teens.
Sauté the onions in the olive oil until they begin to soften. Stir in the potatoes, carrots, cauliflower, black pepper, and turmeric. Add the stock or water and simmer for 15-20 minutes, or until vegetables are soft. Stir in the milk and grated cheddar cheese. When soup is cool enough to handle, blend until smooth using a blender or food processor. Reheat gently but don't let the soup boil. Add salt to taste.
Serve garnished with minced scallions, chives, or parsley.