Cheesy Cauliflower Soup

By cindygwest

Ingredients

• 1 1 head 1 medium head cauliflower, broken into florets
• 1 1 1 medium carrot, shredded
• 1/4 1/4 1/4 cup chopped celery
• 2-1/2 2-1/2 2-1/2 cups water
• 2 2 1 teaspoons chicken or 1 vegetable bouillon cube
• 3 3 3 tablespoons butter
• 3 3 3 tablespoons all-purpose flour
• 3/4 3/4 3/4 teaspoon salt
• 1/8 1/8 1/8 teaspoon pepper
• 2 2 2% cups 2% milk
• 1 1 1 cup (4 ounces) shredded cheddar cheese
• 1/2 to 1 1/2 to 1 1 teaspoon hot pepper sauce, optional
• to to Shopping List
• Nutritional Facts
• Directions
• to 12-15 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).
• 2003, published as Cauliflower Soup in Quick Cooking January/February 2003, p31

Details

Adapted from tasteofhome.com

Preparation

Step 1

1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.
Directions

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).
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. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).