Cauliflower 'n' Cheddar Soup
This is the Cauliflower 'n' Cheddar Soup recipe.
- Prep: 10 min
- Cooking: 25 min
Ingredients
- 3 tbsp (45 mL) butter
- 2/3 cup (160 mL) chopped onion
- 5 cups (1.25 L) coarsely chopped cauliflower
- 2 cans (10 oz / 284 mL each) chicken broth
- 3 cups (750 mL) Milk
- 1/3 cup (80 mL) all-purpose flour
- 2 1/2 cups (625 mL) shredded Canadian Cheddar* cheese
- 1/4 cup (60 mL) chopped fresh parsley
- Salt and pepper to taste
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Preparation
In large saucepan, melt butter. Sauté onion until tender. Stir in cauliflower and chicken broth. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes or until cauliflower is tender.
In a bowl, gradually stir milk into flour until smooth. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove from heat, add cheese and parsley and stir until cheese is melted. Add salt and pepper to taste.
Tips
* Or you can use shredded Canadian Swiss, Gouda, Mozzarella or Colby cheese.
Nutritional information
Per serving| Energy: | 294 Calories |
| Protein: | 15 g |
| Carbohydrate: | 14 g |
| Fat: | 21 g |
| Fibre: | 1.5 g |
| Sodium: | 735 mg |
| (% DV*) | |
|---|---|
| Calcium: | 35 % / 388 mg |
