Even though summer is not officially over -- I think unofficially it's pretty well a done deal on the prairies here in Alberta. So officially it's soup season full throttle ahead for me. Nothing cheers up a crisp, fall-like day as much as a warm, tasty bowl of homemade soup. I'm so glad I have the time to indulge in such things because omg the canned soups are tasting even less appealing than ever. My daughter was feeling like a classic bowl of campbell's tomato soup last week but unfortunately it was a huge letdown -- somebody changed the recipe and/or the ingredients and it's not good! She was a real trooper to even eat it -- I tasted a bit that was left in the pot and it was barely palatable!
Well I was shopping at Wal-mart yesterday and believe it or not I got a head of cauliflower for $1! Talk about a bargain and since it's not a vegetable that's on the high pesticide list I thought it would be great to use as the basis for a huge pot of soup. Anyhow back to my soup and the daiya cheese! I picked up a small package from Earth's General Store (cheddar flavor) and I have to say it is a huge improvement over the italian blend flavor that I had ordered from Daiya last December. I do love that you can grate it and store it in the freezer until needed. It is easy to use straight from the freezer. And a little goes a long way -- I only used 1/2 cup for this soup and I thought that amount was just right. See how I freeze my cheese -- I don't want it touching the plastic container directly so I line it with eco-friendly wax paper. It might be over-kill but makes me feel better about storing it long term in plastic.