Creamy Cauliflower Soup
A new favorite. Using frozen riced cauliflower makes it an even easier meal. You can reduce the amount of fat in the recipe by using spread rather than butter, skim milk, etc.

Ingredients

  • 4 cfinely chopped cauliflower (appx. 1 medium head)

  • 4 Tbspbutter

  • 1medium carrot, grated

  • 1/4 cchopped celery

  • 1/2 cchopped onion

  • 1jalapeno pepper, seeded and chopped

  • 1 tspminced garlic

  • 4 Tbspflour

  • 2 1/2 cboiling water

  • 2 tspchicken bouillon or broth mix

  • 1/2 tspgarlic powder

  • 1/8 tspred pepper flakes (adjust to taste)

  • 2 dash(es)worcestershire sauce

  • 1 tspdried parsley flakes

  • 1/4 tspblack pepper

  • 1 1/4 cshredded velveeta or cheddar cheese

  • 1 1/2 cmilk (can use skim or a combo with half and half)

How to Make Creamy Cauliflower Soup

  1. Steam cauliflower in microwave until soft. Note – frozen riced cauliflower works just as well and is quick. Drain.
  2. While you are steaming the cauliflower, melt the butter and sauté the carrot, celery, onion, jalapeno and garlic until soft.
  3. Add the flour to make a roux, whisking constantly. Whisk in the water and bouillon/broth mix and cook until thick.
  4. Stir in the cooked cauliflower and seasonings.
  5. Continue stirring and add the Velveeta until melted. Heat to almost boiling. Use a hand blender to smooth it out a little.
  6. Heat the milk in the microwave to take the chill off. Any level of milk works here as well as using fat free half and half.
  7. Stir in the milk and heat to desired temperature. You can add up to an additional 1/2 cup of milk to get to your desired consistency.

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