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Cauliflower Soup

Warm and nutritious, this cauliflower soup will make a great lunch served with a salad or crusty bread.

Winni Wanderer | Warm and nutritious, this cauliflower soup will make a great lunch served with a salad or crusty bread.

Ingredients:

·       1 medium head cauliflower, broken into florets (about 5-6 cups)

·       1 medium carrot, shredded (about 1 cup)

·       1/4 cup chopped celery

·       1/4 cup chopped onion

·       2-1/2 cups chicken broth or vegetable broth, (I like to use Better than Bouillon Base)

·       3 tablespoons butter

·       3 tablespoons all-purpose flour

·       3/4 teaspoon salt

·       1/8 teaspoon black pepper

·       2 cups 2% milk, (or whole milk)

·       1 cup (4 ounces) shredded cheddar cheese

·       1/2 to 1 teaspoon hot pepper sauce, optional

Instructions:

1.     In a large pot, combine the cauliflower florets, carrot, celery, onion, and chicken broth. Bring mixture to a boil then reduce heat; Cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). The liquid will barely cover the veggies.

2.     In another large saucepan, melt the butter for the roux. Stir in the flour, salt and pepper until smooth. Whisk in the milk slowly. Bring to a boil over medium heat; Cook and stir the mixture for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture until combined.

3.     Puree about 2 1/2 cups of the soup in a regular blender or immersion blender and pour back into the soup. This makes the soup extra creamy. Store leftovers in an airtight container.

NOTES

If using vegetable bouillon only use 1 teaspoon. The soup stores well and should be reheated over medium-low heat.

 

Source: “Cauliflower Soup”. Recipe. www.the-girl-who-ate-everything.com. N.p. 17 Sept. 2023. Web. 14 Dec. 2023.

 

Here are a few items for the kitchen that may help with this amazing recipe: Measuring utensils, large pot, saucepan, whisk, immersion blender

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