Cauliflower Cheese Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
1
small
yellow onion, chopped
-
2
pieces
carrots, chopped
-
2
ribs
celery, chopped
-
2
cloves
garlic, minced
-
1
teaspoon
dried thyme
-
¼
teaspoon
crushed red pepper flakes
-
5
cups
water
-
1
pound
cauliflower florets
-
2
teaspoons
fine sea salt
-
½
teaspoon
ground black pepper
The cheese
-
4
ounces
cheddar cheese, shredded
Instructions
- 1. Heat olive oil in a large pot over medium-high heat and sauté onion, carrots, and celery for about 8 minutes until softened.
- 2. Add garlic, thyme, and red pepper flakes, stirring for another minute.
- 3. Pour in water, add cauliflower, salt, and pepper, bring to a boil, then reduce heat and simmer covered for about 20 minutes until cauliflower is tender.
- 4. Blend the soup until smooth, then return it to the pot over medium heat.
- 5. Stir in shredded cheese until melted, adjusting seasoning to taste.
- 6. Serve warm, garnished with additional cheese or thyme.
Nutrition Facts (estimated)
Servings
6
Calories
132
Total fat
9g
Total carbohydrates
8g
Total protein
6g
Sodium
367mg
Cholesterol
19mg
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