Cauliflower Soup

By Nitaj3

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
• 1/2 to 1 teaspoon hot pepper sauce, optional
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• Nutritional Facts
• 1 serving (1 cup) equals 159 calories, 11 g fat (7 g saturated fat), 35 mg cholesterol, 617 mg sodium, 10 g carbohydrate, 2 g fiber, 7 g protein.

Preparation

Step 1

1 serving (1 cup) equals 159 calories, 11 g fat (7 g saturated fat), 35 mg cholesterol, 617 mg sodium, 10 g carbohydrate, 2 g fiber, 7 g 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).
Originally published as Cauliflower Soup in Quick Cooking January/February 2003, p31