Yield: 8 servings (about 2 quarts)
A nice and tasty way to fill your tummy and heart with warmth in this cold breeze. One sip and everything seems okay despite the freezing weather. I love this soup so much, not only that this is so good but also because this is healthy. It has cauliflower, carrots, celery, cheese, and don’t forget the hot pepper! It is amazing as is but I like mine with a bit of kick, thus, the hot pepper. This creamy cauliflower soup is undeniably a keeper – super easy, quick, and good for the health. And simply delicious!
INGREDIENTS
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon of hot pepper sauce, optional
HOW TO MAKE CAULIFLOWER SOUP
Step 1: Combine the cauliflower, carrot, celery, water, and bouillon in a large bowl. Bring to a boil.
Step 2: Decrease the heat and simmer for about 12 to 15 minutes or until the veggies are tender. You don’t need to drain. Making sure to lightly stir every 5 minutes or so. Remember, slightly stir and do not crush to remain some of the crunches.
Step 3: Melt the butter in a separate large saucepan. Add in the flour, salt, and pepper. Stir until smooth.
Step 4: Slowly add the milk and continue stirring to prevent the mixture to clomp.
Step 5: Let the mixture boil over medium heat. Continue to cook and stir for another 2 minutes or until the mixture has thickened. Then, reduce the heat.
Step 6: Sprinkle the cheese and stir until melted.
Step 7: If desired, you can add hot pepper. Stir well and continue to simmer over low heat for a couple of minutes.
Step 8: Serve immediately. Enjoy!
Ingredients
- 1 medium head cauliflower, broken into florets
- 1 medium carrot, shredded
- 1/4 cup chopped celery
- 2-1/2 cups water
- 2 teaspoons chicken or 1 vegetable bouillon cube
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups 2% milk
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 to 1 teaspoon of hot pepper sauce, optional
Instructions
Step 1: Combine the cauliflower, carrot, celery, water, and bouillon in a large bowl. Bring to a boil.
Step 2: Decrease the heat and simmer for about 12 to 15 minutes or until the veggies are tender. You don't need to drain. Making sure to lightly stir every 5 minutes or so. Remember, slightly stir and do not crush to remain some of the crunches.
Step 3: Melt the butter in a separate large saucepan. Add in the flour, salt, and pepper. Stir until smooth.
Step 4: Slowly add the milk and continue stirring to prevent the mixture to clomp.
Step 5: Let the mixture boil over medium heat. Continue to cook and stir for another 2 minutes or until the mixture has thickened. Then, reduce the heat.
Step 6: Sprinkle the cheese and stir until melted.
Step 7: If desired, you can add hot pepper. Stir well and continue to simmer over low heat for a couple of minutes.
Step 8: Serve immediately. Enjoy!
