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Cauliflower Soup

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October is a wonderful time of year! It’s officially Autumn and the weather is finally getting colder. For some of us, that means fuzzy socks, cozy sweaters, hot cocoa, and fireside evenings, but for others it simply means soup. Soup is many people’s favorite food, but they can only eat it certain times of the year due to its tendency to be hot, filling, and unfit for summer. Fall is a wonderful time of year since it allows for warm, comforting meals by the boatload!

Even if soup isn’t your favorite meal on the planet, many of them are absolutely delicious and perfect additions to your home kitchen menu  – like this Cauliflower Soup, rich with veggies, chicken stock, and cheese! Who doesn’t love that combination? If you’re seeking a new soup to add to your recipe box, trying to figure out a way to get more vegetables in your diet, or you just want something warm and comforting for these crisp, fall nights, try this Cauliflower Soup for some cheesy, tasty deliciousness.

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Autumn Cauliflower Soup Recipe

Total Time: 30 minutes

Makes: 2 quarts (about 8 servings)

Ingredients:

  • 1 medium cauliflower (break up into small, bite-sized florets)
  • 1 large carrot (washed and shredded)
  • 1/4 cup celery (washed and chopped)
  • 2-1/2 cups water
  • 2 teaspoons chicken base (alternatively, you can use 1 vegetable bouillon cube)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup cheddar cheese (shredded)
  • Optional: 1 teaspoon hot pepper sauce
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Directions:

  1. In a Dutch oven (or a soup pot), add your cauliflower, carrots, celery, water, and chicken base (or bouillon) and bring to a proper boil. Once the liquid is boiling, reduce the heat to medium or low and continue to simmer for 15 minutes, or until the cauliflower, carrots, and celery are all tender. Do NOT drain!
  2. Using a large saucepan, melt the butter. Once the butter is liquidated, add the flour, salt, and pepper, stirring until smooth. Slowly add the milk, stirring constantly in order to incorporate the flour/butter mixture. Bring to a boil over medium heat and stir for 2 minutes, or until thickened. Once thickened, reduce the heat and stir in the cheese until melted. If desired, add in the hot pepper sauce.
  3. Stir the cheese mixture into the cauliflower soup mixture and allow to sit for a couple of minutes.
  4. Serve hot and enjoy! (Feel free to top it with more cheese!)

If you want this recipe to be gluten-free, then try using cornstarch as a thickener instead of the flour and butter. Make a thick mixture by whisking 2 tablespoons of cornstarch into the milk (or equal amounts of water!) and adding it to the saucepan.

If you don’t want to use a chicken base or a bouillon cube mixed with water, feel free to use 2-½ cups of chicken or vegetable broth.

Nutrition Facts (if the recipe is followed precisely):

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

Abbey Ryan

Abbey Ryan

Abigail is an avid writer, determined traveler, incessant artist, and curious adventurer. She’ll try practically anything once, including eating shark, visiting foreign countries, jumping out of airplanes, hiking after midnight, and starting new businesses. Many of these she’ll do more than once, some she wouldn’t recommend doing at all, but that’s the fun of it, see? She completed her double major BA degree in two years, with a focus in Project Management and Human Resource Management with a Psychology minor. She graduated with honors from Liberty University in 2017. Currently, she lives somewhere in America with her new husband and works as a professional copywriter and researcher.
Abbey Ryan

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