YUMMY CAULIFLOWER SOUP

If you’re looking for a cozy, comforting dish that doesn’t compromise on flavor, let me introduce you to the Yummy Cauliflower Soup. This thick and creamy soup is a delightful low-carb alternative to potato soup. Infused with rich creaminess and topped with crispy bacon, chives, and shredded cheese, it’s perfect for meal prep and reheats beautifully. Plus, you can easily skip the bacon for a vegetarian twist!

Why You’ll Love This Recipe

This cauliflower soup is a game-changer, especially if you’re on a low-carb or Keto diet. The secret lies in roasting the cauliflower, which brings out the most delicious buttery, nutty flavors. Vegetarian-friendly and irresistibly tasty, it’s a soup that satisfies all year round.

Kitchen Equipment You’ll Need

• Large bowl
• Large saucepan
• Baking sheet
• Blender or immersion blender (optional, for smoother texture)

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 of hot pepper sauce (optional)

Step-by-Step Instructions

1. In a large bowl, combine the cauliflower, carrot, celery, water, and bouillon. Bring to a boil, then reduce heat. Cover and simmer for 12-15 minutes until the vegetables are tender. Do not drain.
2. In another large saucepan, melt the butter. Stir in the flour, salt, and pepper until smooth.
3. Gradually add the milk, bringing it to a boil over medium heat. Cook and stir for 2 minutes until thickened. Reduce heat.
4. Stir in the cheese until melted. Add hot pepper sauce if desired.
5. Combine the cheese mixture with the cauliflower mixture, stirring well. Serve hot.

Tips for Success

• Roasting the cauliflower before adding it to the soup enhances its flavor significantly.
• For a smoother texture, blend the soup after cooking using a blender or immersion blender.

Additional Tips or Variations

• For a vegan version, substitute butter with olive oil and use a plant-based milk and cheese alternative.
• Add herbs like thyme or rosemary for extra depth of flavor.

Nutritional Highlights (Per Serving)

Calories: 150
Carbohydrates: 12g
Protein: 8g
Fat: 9g

Frequently Asked Questions (FAQ)

Can I freeze this soup?
Yes, this soup freezes well. Just let it cool completely before transferring it to a freezer-safe container.

How long can I store this soup in the refrigerator?
It can be stored in the fridge for up to 3-4 days.

Can I use frozen cauliflower?
Yes, you can use frozen cauliflower. Just make sure to roast it well for added flavor.

Conclusion

This Yummy Cauliflower Soup is not only easy to make but also a flavorful dish that caters to various dietary needs. Give this recipe a try, and you’ll see why it’s a favorite. Once you’ve tried it, please share your experience and any creative twists you added!