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Ingredients:
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Time needed to prepare: 15 minutes
Time needed for cooking: 25 minutes
Total duration: 40 minutes
List of items needed to make a recipe.
1 average-sized cauliflower, separated into small pieces
1 carrot, grated
1/4 cup of celery, cut into small pieces.
2 and a half cups of water
2 teaspoons of chicken seasoning
3 tablespoons of butter
3 tablespoons of regular flour
Three-quarters of a teaspoon of salt.
1/8 of a teaspoon of pepper
2 cups of milk
1 cup of grated cheddar cheese
Preparation
In a large pot, mix cauliflower pieces, grated carrots, and chopped celery.
Put 2 1/2 cups of water and 2 teaspoons of chicken bouillon in the pot. Heat the mixture until it boils.
Once the water is boiling, lower the heat to medium and let the mix cook gently for 10-15 minutes until the vegetables are soft.
At the same time, in another pot, melt 3 tablespoons of butter on medium heat. Mix 3 tablespoons of regular flour, 3/4 teaspoon of salt, and 1/8 teaspoon of pepper until the mixture is smooth and well blended.
Slowly pour 2 cups of milk into the mixture while stirring continuously to avoid clumps. Keep cooking the mixture on medium heat for around 2 minutes until it becomes thicker.
Add 1 cup of grated cheddar cheese to the milk mixture. Stir until the cheese melts completely and the sauce becomes smooth.
Pour the cheese and milk mixture into the pot with the cooked vegetables, stirring everything together.
Try the food and add more seasoning if necessary. Add some freshly chopped parsley or a bit of chili powder if you like.
Enjoy the hot creamy cauliflower and cheddar soup!
Ideas for how to serve.
Enjoy with freshly baked bread or a side of garlic toast to make the meal more filling.
Sprinkle crispy bacon pieces or croutons on top to give it more crunch and taste.
Serve with a simple green salad for a healthy lunch or a light dinner.
Tips for Cooking
To make the soup smoother, you can use a hand blender to partially blend it, keeping some cauliflower pieces for a chunky texture.
You can use vegetable bouillon instead of chicken bouillon to make a vegetarian version of the soup.
Use strong cheddar cheese for a stronger cheesy taste.
Benefits of Nutrition
Cauliflower is full of fiber, vitamin C, vitamin K, and antioxidants that help with health and digestion.
Carrots have a lot of beta-carotene, which is good for your eyesight and skin.
Cheddar cheese is good for your bones and muscles because it has calcium and protein.
Information about what you eat.
This recipe can be made vegetarian by using vegetable broth instead.
This recipe contains gluten because it has flour, but you can make it gluten-free by using gluten-free flour instead.
Nutrition Information (per serving, about)
Calories: 270
Carbs: 18 grams
Proteins: 10 grams
Fat content: 18 grams
Dietary fiber: 3 grams
Sugar: 6 grams
Storage means keeping things in a specific place.
Keep any extra food in a sealed container in the fridge for a maximum of 3 days.
Warm up slowly over low heat, and if the soup gets too thick, add a bit more milk or broth.
The soup can be frozen for 2 months, but the cheese might be a bit different after thawing.
Reasons to enjoy this recipe
This soup is very creamy and cheesy, with a great mix of flavors.
It’s an excellent way to eat more vegetables without giving up the comfort of your favorite foods.
The recipe is simple to adjust, so you can include your preferred toppings or change ingredients according to your taste.
This soup is great for preparing meals in advance because it keeps well and reheats nicely.
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