Creamy Cauliflower Soup :
Ingredients
Vegetables & Base:
1 medium head cauliflower: Broken into small florets.
1 medium carrot: Shredded.
1/4 cup celery: Chopped.
1 medium leek: Cleaned and finely chopped.
2-1/2 cups water.
2 teaspoons chicken bouillon (or 1 vegetable bouillon cube).
For the Creamy Base:
3 tablespoons butter.
3 tablespoons all-purpose flour.
2 cups 2% milk.
1 cup shredded cheddar cheese.
Seasoning:
3/4 teaspoon salt.
1/8 teaspoon black pepper.
1/2 to 1 teaspoon hot pepper sauce (to taste).
Preparation Method
Simmer the Veggies: In a large pot, combine the cauliflower, carrot, celery, leek, water, and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12–15 minutes or until vegetables are tender. (Do not drain the liquid).
Make the Roux: In a separate small saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until smooth.
Thicken the Milk: Gradually add the milk to the butter mixture, stirring constantly. Bring to a gentle boil; cook and stir for about 2 minutes or until thickened.
Combine: Stir the thickened milk mixture into the vegetable pot.
Add Final Touches: Stir in the shredded cheese and hot pepper sauce. Heat through until the cheese is completely melted and the soup is well combined.
Serve: Ladle into bowls and serve hot. For a smoother texture, you can lightly mash some of the cauliflower florets directly in the pot.
Quick Tip:
If you want to keep this even lower in carbs, you can skip the flour and blend a portion of the cooked cauliflower to naturally thicken the soup before adding the cheese.
