INGREDIENTS
1 1/4 cups
almond
1
bay leaf
2
carrots
1 large head
cauliflower
2
celery stalks
1/2 tsp
dried thyme
3 cloves
garlic
1/4 cup
gluten-free flour
1 tbsp
olive oil
1 medium
onion
6 servings
salt and pepper
1/4 cup
unsalted butter
30 oz
vegetable broth
1/2 cup
white cheddar cheese