Time to get ready.Time needed to prepare: 15 minutesTime needed for cooking: 25 minutesTotal duration: 40 minutesList of items needed to make a recipe.1 average-sized cauliflower, separated into small pieces1 carrot, grated1/4 cup of celery, cut into small pieces.2 and a half cups of water2 teaspoons of chicken seasoning3 tablespoons of butter3 tablespoons of regular flourThree-quarters of a teaspoon of salt.1/8 of a teaspoon of pepper2 cups of milk1 cup of grated cheddar cheeseInstructionsIn a large pot, mix cauliflower pieces, grated carrots, and chopped celery.Put 2 1/2 cups of water and 2 teaspoons of chicken bouillon in the pot. Heat the mixture until it boils.Once the water is boiling, lower the heat to medium and let the mix cook gently for 10-15 minutes until the vegetables are soft.At the same time, in another pot, melt 3 tablespoons of butter on medium heat. Mix 3 tablespoons of regular flour, 3/4 teaspoon of salt, and 1/8 teaspoon of pepper until the mixture is smooth and well blended.Slowly pour 2 cups of milk into the mixture while stirring continuously to avoid clumps. Keep cooking the mixture on medium heat for around 2 minutes until it becomes thicker.Add 1 cup of grated cheddar cheese to the milk mixture. Stir until the cheese melts completely and the sauce becomes smooth.Pour the cheese and milk mixture into the pot with the cooked vegetables, stirring everything together.Try the food and add more seasoning if necessary. Add some freshly chopped parsley or a bit of chili powder if you like.Enjoy the hot creamy cauliflower and cheddar soup!Ideas for how to serve.Enjoy with freshly baked bread or a side of garlic toast to make the meal more filling.Sprinkle crispy bacon pieces or croutons on top to give it more crunch and taste.Serve with a simple green salad for a healthy lunch or a light dinner.Tips for CookingTo make the soup smoother, you can use a hand blender to partially blend it, keeping some cauliflower pieces for a chunky texture.You can use vegetable bouillon instead of chicken bouillon to make a vegetarian version of the soup.Use strong cheddar cheese for a stronger cheesy taste.Benefits of NutritionCauliflower is full of fiber, vitamin C, vitamin K, and antioxidants that help with health and digestion.Carrots have a lot of beta-carotene, which is good for your eyesight and skin.Cheddar cheese is good for your bones and muscles because it has calcium and protein.Information about what you eat.This recipe can be made vegetarian by using vegetable broth instead.This recipe contains gluten because it has flour, but you can make it gluten-free by using gluten-free flour instead.Nutrition Information (per serving, about)Calories: 270Carbs: 18 gramsProteins: 10 gramsFat content: 18 gramsDietary fiber: 3 gramsSugar: 6 gramsStorage means keeping things in a specific place.Keep any extra food in a sealed container in the fridge for a maximum of 3 days.Warm up slowly over low heat, and if the soup gets too thick, add a bit more milk or broth.The soup can be frozen for 2 months, but the cheese might be a bit different after thawing.Reasons to enjoy this recipeThis soup is very creamy and cheesy, with a great mix of flavors.It’s an excellent way to eat more vegetables without giving up the comfort of your favorite foods.The recipe is simple to adjust, so you can include your preferred toppings or change ingredients according to your taste.This soup is great for preparing meals in advance because it keeps well and reheats nicely.End.If you want a warm, creamy, and nourishing soup to fill you up, this Cauliflower and Cheddar Soup is perfect for you. It has lots of nutritious vegetables and creamy cheddar cheese, making a smooth texture that will satisfy both children and adults. Easy to prepare, adaptable, and satisfying, this soup is ideal for chilly days when you crave some warmth in a bowl. Serve it with your favorite bread or eat it by itself, and you’ll have a recipe that the whole family will enjoy!Questions people ask a lot.Can I use frozen cauliflower instead of fresh cauliflower?Yes, using frozen cauliflower is suitable for this recipe. You can put it in the pot without defrosting it first.Can I use a different kind of cheese instead?Of course! Cheddar cheese has a strong taste, but you can also use mozzarella, gouda, or a mix of cheeses.Can I prepare this soup without any animal products?Replace the butter with vegan butter, use a plant-based milk such as almond or oat, and swap the cheddar for a cheese alternative that is dairy-free.Can I include more veggies?Of course! Broccoli, peas, or spinach would be excellent choices to add to this soup for more nutrients.Can we make this soup thicker?If you like your soup thicker, use less water or add more flour to the cheesy milk mix.Can I use whole wheat flour instead of regular flour?Yes, you can use whole wheat flour instead, but the texture may be a bit denser.What can I use instead of chicken bouillon?Vegetable broth is also a good option, especially for a vegetarian version.Can I prepare this soup in advance?This soup can be prepared ahead of time and stored for the next day. Simply warm it up before serving.Can I substitute almond milk for regular milk?Yes, almond milk without sugar is a good alternative, but the soup might taste and feel a bit different.How can I make the soup less heavy?To make the soup less heavy, use skim milk and decrease the cheese a bit.
ENJOY