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Cauliflower Cheddar Soup

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Ingredients

Adjust Servings:
4 cups water or 4 cups stock
2 cups chopped potatoes
1 head cauliflower, broken into flowerets
1 cup chopped onion
1 cup chopped carrot
3 garlic cloves, minced
1 1/2 cups shredded cheddar cheese (6 oz)
1 1/2 teaspoons salt
1/4 teaspoon dill
1/4 teaspoon dry mustard
1/8 teaspoon white pepper
3/4 cup milk

Nutritional information

163.9
Calories
73 g
Calories From Fat
8.2 g
Total Fat
5.1 g
Saturated Fat
25.4 mg
Cholesterol
618.7 mg
Sodium
15.4 g
Carbs
3.1 g
Dietary Fiber
3.4 g
Sugars
8.7 g
Protein
311g
Serving Size

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Cauliflower Cheddar Soup

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    Cuisine:

    I made this soup as posted and it was a great recipe. This time, I added broccoli, as I had a bag of mixed cauliflower and broccoli. I add more garlic (personal preference) and keep the rest of the ingredients the same. I have enjoyed the flavour that fresh dill brings to this soup. Great healthy recipe, even gestational diabetes friendly.

    • 75 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Cauliflower-Cheddar Soup, This is a modified recipe, originally called Farmhouse Cheddar Soup, which I clipped out years ago I make it often and freeze in individual servings to reheat You can reserve 1 1/2 c of the cauliflowerets to saute in some butter and add after the soup has been pureed I usually just puree it all in the soup pot with a hand blender , I made this soup as posted and it was a great recipe This time, I added broccoli, as I had a bag of mixed cauliflower and broccoli I add more garlic (personal preference) and keep the rest of the ingredients the same I have enjoyed the flavour that fresh dill brings to this soup Great healthy recipe, even gestational diabetes friendly , This seems to be a healthy addition to my restricted diet and I LIKE IT Glad to have found this recipe I generally use 1/2 – 1 cup more carrots for the nutrition and a little more liquid if needed use a 32 oz box of chicken stock and start with less salt and add at the end as needed Also leave out about a 1 – 1/2 cups of the cooked veggies and chop, then add into the blended soup – gives more texture Although it is good just following the recipe – except I’m careful with salt


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    Steps

    1
    Done

    Combine Water/Stock, Potatoes, Cauliflower, Onion, Carrot and Garlic in Large Pot.

    2
    Done

    Bring to a Boil.

    3
    Done

    Simmer 15 Minutes or Until Vegetables Are Tender.

    4
    Done

    Remove from Heat and Let Cool 20 Minutes.

    5
    Done

    Puree in Food Processor or Blender or Use Hand Blender.

    6
    Done

    Return to Pan and Stir in Remaining Ingredients Until Cheese Melts.

    Avatar Of Hazel Powell

    Hazel Powell

    Spice whisperer known for creating dishes that are bold and flavorful.

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