Cheddar Cauliflower Soup
Servings: 8 (2 quarts)
Ingredients
| Qty | Ingredient |
|---|---|
| 1 ea | medium head cauliflower, broken into florets |
| 1 ea | medium carrot, shredded |
| 1/4 cup | chopped celery |
| 2-1/2 | cups vegetable stock |
| 3 tbsp | butter |
| 3 tbsp | whole wheat flour |
| 3/4 tsp | salt |
| 1/8 tsp | pepper |
| 2 cups | whole milk |
| 1 cup | shredded cheddar cheese |
| 1/2 to 1 tsp | pepper plant sauce |
Preparation
- In a soup pot, combine the cauliflower, carrot, celery, water and bouillon.
- Bring to a boil and reduce to a simmer.
- Cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
- In a large saucepan, melt butter then stir in the flour, salt and pepper until smooth.
- Gradually add milk slowly bringing to a boil over medium heat
- Cook and stir for 2 minutes or until thickened; reduce heat.
- Stir in the cheese until melted then add the pepper plant sauce.
- Stir into the cauliflower mixture and serve.