1 tablespoon canola oil
2 tablespoons water
1 large onion, chopped
2 medium potatoes, peeled and diced
1 medium head cauliflower, finely chopped
Light vegetable stock as needed
2 teaspoons curry powder or to taste
1 cup milk, or as needed
1 cup green peas
1 tablespoon dried dill
1 cup firmly packed grated mild white cheese
such as Monterey Jack or Mozzerella
Heat oil and water slowly in soup pot. Saute onion until it is golden.
Add potatoes, cauliflower and enough stock to barely cover.
Stir in curry powder.
Bring to simmer and simmer gently, covered, until vegetables are tender, about 25 minutes.
With slotted spoon, transfer half of vegetables to blender and puree.
Return puree to soup pot and add enough milk to achieve a slightly thick consistency.
Stir in peas and dill and return to low heat. Bring to gentle simmer.
Sprinkle cheese in a little at a time, stirring until well melted.
Adjust consistency with milk. Add salt and pepper to taste.