CAULIFLOWER SOUP

By Sube

Ingredients

• 1 medium head cauliflower, broken into florets 1 medium carrot, shredded
• 1/4 cup chopped celery 2 1/2 cups water
• 2 teaspoons chicken or 1 vegetable bouillon cube 3 tablespoons butter
• 3 tablespoons all-purpose flour 3/4 teaspoon salt
• 1/8 teaspoon pepper 2 cups 2% milk
• 1 cup (4 ounces) shredded cheddar cheese

Preparation

Step 1

1. In a large bowl, 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).
2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. 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 into the cauliflower mixture.