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Cheddar Cauliflower Soup

January/February 2010

Your rating: None Average: 4.1 (201 votes)

Start your meal off with a bowl of this satisfying, easy cheesy cauliflower soup.



READER'S COMMENT:
"This turned out great ! I also broke up the cauliflower with a potato masher and used half gouda (to give it a smoky flavor without the animal products) and half cheddar. This is fantastic for vegetarians if you use cheeses made with...
Cheddar Cauliflower Soup

Makes: 8 servings, 1 cup each

Active Time:

Total Time:

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 large leeks, white and light green parts only, thinly sliced and rinsed
  • 4 cups chopped cauliflower florets (from 1 medium head)
  • 2 1/2 cups low-fat milk, divided
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon white or black pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups shredded extra-sharp Cheddar cheese
  • 1 tablespoon lemon juice

Preparation

  1. Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.
  2. Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.

Nutrition

Per serving: 186 calories; 11 g fat (5 g sat, 3 g mono); 27 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 10 g protein; 2 g fiber; 488 mg sodium; 198 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Calcium (27% dv), Vitamin A (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 1/2 low-fat milk, 1 high-fat meat


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