Soup, Caulflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 head, medium (5-6" dia) Cauliflower, raw 1 medium Carrots, raw 1 stalk, small (5" long) Celery, raw 2.5 cup (8 fl oz) Water, tap 1 serving Bullion Cube, Veggie, Low-So, 1 cube = 1 serving (by KAUAICAROLANNN) 3 pat (1" sq, 1/3" high) Butter, unsalted .25 cup Wheat flour, white, all-purpose, enriched, calcium-fortified .75 tsp Salt 1 cup, shredded Cheddar Cheese 2 cup 2% Milk
In a Dutch oven (large pot), combine the cauliflower florets, shredded carrot & chopped celery with water & bullion cube. I used chicken stock in place of the water & bullion. Bring to a boil then reduce heat (covered and simmer for 12 - 15 minutes or until veggies are tender. Do NOT drain. In another saucepan, melt butter, stir in flour, S&P until smooth. Gradually add milk. Bring to boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. If desired, add a splash of hot pepper sauce. Stir into cauliflower mixture. Yield: 8 servings. You can make this gluten-free by using cornstarch as a thickener (which I did). Omit the flour & butter and make a slurry by whisking 2 tablespoons cornstarch into the milk before adding it to the saucepan.
Serving Size: 8 1-cup servings
Serving Size: 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 138.4
- Total Fat: 7.8 g
- Cholesterol: 25.3 mg
- Sodium: 383.0 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 2.2 g
- Protein: 7.5 g
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