Cheddar Cauliflower soup
- Number of Servings: 6
Ingredients
1 Head Cauliflower, chopped1 Leek, chopped1 Carrot, chopped1 large Celery stalk, chopped1 clove garlic, minced2 cups water2 TBSP butter2 TBSP flour4 oz Extra Aged Sharp Cheddar Cheese, shredded1/2 tsp pepper1/2 tsp salt1/2 tsp nutmeg1/2 cup Fat Free Half & Half
Bring the water to a boil. Add the cauliflower, leek, carrot and celery. Bring to a boil, then reduce heat to low and cover. Simmer for 10 - 15 minutes (until vegetables are tender). Remove from heat. DO NOT DRAIN.
Put in a blender (or use an immersion blender) and puree until smooth.
Melt the butter in a 3 QT sauce pan over medium heat. Stir in the flour. Continue stirring until smooth and bubbly. Add the chicken broth. Bring to a boil, stirring constantly. Let boil for 1 minute.
Turn the heat to medium-low and add the vegetable mixture and spices, mixing well. Add the cheese and stir until melted. Stir in the fat free Half & Half and heat another minute or so. DO NOT BOIL.
Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHELBEY74.
Put in a blender (or use an immersion blender) and puree until smooth.
Melt the butter in a 3 QT sauce pan over medium heat. Stir in the flour. Continue stirring until smooth and bubbly. Add the chicken broth. Bring to a boil, stirring constantly. Let boil for 1 minute.
Turn the heat to medium-low and add the vegetable mixture and spices, mixing well. Add the cheese and stir until melted. Stir in the fat free Half & Half and heat another minute or so. DO NOT BOIL.
Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHELBEY74.
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 10.8 g
- Cholesterol: 32.0 mg
- Sodium: 352.3 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.2 g
- Protein: 8.0 g
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