Cauliflower Soup

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 medium carrot, shredded
• 1/4 cup chopped celery
• 2-1/2 cups water
• 2 teaspoons chicken or 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 shredded cheddar cheese
• 1/2 to 1 teaspoon hot pepper sauce (optional)

Instructions:

1. Prep the Vegetables:
   • Chop the cauliflower into small florets, shred the carrot, and chop the celery.
2. Cook the Vegetables:
   • In a large saucepan, combine cauliflower, carrot, celery, water, and bouillon. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes, or until vegetables are tender.
3. Make the Roux:
   • In another large saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until smooth. Gradually add milk, stirring constantly until the mixture is thick and bubbly.
4. Combine and Cook:
   • Slowly add the vegetable mixture to the roux, stirring well. Bring the soup to a gentle boil and cook for 2 minutes until thickened.
5. Add Cheese:
   • Reduce heat and stir in shredded cheddar cheese until melted. Add hot pepper sauce if desired.
6. Serve:
   • Ladle the soup into bowls and enjoy hot.

Nutritional Information (per serving, assuming 4 servings):

• Calories: 290
• Protein: 11 g
• Carbohydrates: 22 g
  • Fiber: 3 g
  • Sugar: 8 g
• Fat: 18 g
  • Saturated Fat: 11 g
• Sodium: 1,000 mg

Prep Time: 10 mins
Cook Time: 20-25 mins
Total Time: 30-35 mins

This creamy cauliflower soup is a great option for a quick, comforting meal. Enjoy the creamy texture and rich flavor!