I’m back on my weekly soup kick! My red dutch oven had the summer off but now that it’s Autumn, it’s back in action.
If you’ve been following me for a while, you know how much I love soup. I could eat it everyday for the rest of my life. So, when you love soup that much, it takes some creativity to keep coming up with new soup ideas so you don’t lose interest in it. Today, when I was walking through the supermarket, they had heads of cauliflower on sale for $1. $1!!! So, that is when I decided to make cauliflower soup. It’s such a good vegetable for your body, it’s so inexpensive to use and it’s one of the most versatile vegetables out there (behind zucchini, imho).
Now, I’ve made cauliflower soup before (recipe for it is here), but that was when I was trying to make it taste more like potato leak soup and it wasn’t vegetarian friendly. So today, I’m going to make this 100% vegetarian and it’s going to be delicious!
Questions on this soup? Lemme know in the comments below!
Cauliflower Cheddar Soup
- 1 medium head cauliflower, broken into florets
- 1 medium carrot, shredded
- 1/4 cup chopped celery
- 2 1/2 cups water
- 1 vegetable bouillon cube
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
- In a separate small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk and whisk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted.
- Stir sauce into the cauliflower mixture and enjoy!