Cauliflower Soup
Ingredients
The soup base
-
1
medium head
cauliflower, broken into florets
-
1
carrot
shredded
-
¼
cup
celery, chopped into small pieces
-
2½
cups
water
-
2
teaspoons
chicken bouillon
The creamy mixture
-
3
tablespoons
butter
-
3
tablespoons
all-purpose flour
-
¾
teaspoon
salt
-
⅛
teaspoon
ground pepper
-
2
cups
milk
-
1
cup
shredded cheddar cheese
Instructions
- Combine cauliflower, shredded carrots, and celery in a pot with water and chicken bouillon, then bring to a boil.
- Reduce heat and let it simmer for 10 to 15 minutes until vegetables are tender.
- In a separate saucepan, melt the butter and mix in flour, salt, and pepper until combined.
- Gradually add milk while stirring constantly until the mixture thickens and is smooth.
- Stir in shredded cheddar cheese until fully melted.
- Combine the cheese mixture with the vegetable soup and stir well.
- Serve immediately, garnished with parsley and chili powder if desired.
Nutrition Facts (estimated)
Servings
6
Calories
203
Total fat
13g
Total carbohydrates
13g
Total protein
9g
Sodium
540mg
Cholesterol
38mg
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