CREAMY CAULIFLOWER AND BRIE SOUP

Steps:

• In a large sauce pan, saute onion in olive oil until transparent.
• Add cauliflower and cook on medium for 5-7 minutes stirring often.
• Sprinkle flour over tender crisp cauliflower and then pour in chicken broth.
• Add milk and cook until mixture begins to thicken.
• Stir in thyme and brie and remove from heat. Stir until brie is melted and then add salt and pepper if desired.
• Use an emersion blender to blend soup or transfer to a blender or food processor instead.
• Garnish with green onions before serving.
• To freeze: Cool completely. Pour into freezer containers, label and freeze up to four months. To serve: defrost overnight in the fridge. Warm in microwave or on stove top without letting soup come to a full boil.