Hi, friends! Happy Monday! 🙂
I made this amazing soup over the weekend to eat this week and I knew I had to share it with you all. It’s jam packed FULL of veggies, so easy to make and you can even meal prep this ahead of time so it’s an easy lunch or dinner for the week. It has 5 super veggies in this, and is not short on taste. It’s one of those dump and go kind of soup, which you already know are my favs and you can pull this together in about 30 minutes.
I personally love this with a thick piece of crunchy bread. You’re just going to love this soup! Before you go, let me know what your favorite kind of soup is in the comments below and I’ll make it next time!
Hope you all have a good week. Happy cooking!
Cheesy Cauliflower & Sweet Potato Chowder
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- ½ cup chopped carrot
- ½ cup chopped celery
- 2 cups cauliflower florets
- 1 cup diced sweet potato
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup whole-wheat flour
- 2 cups low-sodium no-chicken broth or vegetable broth
- 2 cups reduced-fat milk
- 1 cup shredded Cheddar cheese, plus more for garnish
Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook, stirring, until soft, about 5 minutes. Add cauliflower, sweet potato, thyme, bay leaf, salt and pepper. Cook, stirring occasionally, for 3 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Add broth and milk and bring to a simmer. Adjust heat to maintain a simmer, cover and cook until the vegetables are soft, about 10 minutes.
Stir in cheese and cook, stirring, until the cheese is melted, about 3 minutes more. Discard the bay leaf. Serve sprinkled with more cheese, if desired. Enjoy!