Vegetarian

Soup, Caulflower is for Lunch.

Soup, Caulflower takes 15 minutes to prepare.

Soup, Caulflower takes 15 minutes to cook.

Soup, Caulflower makes 8 servings.

The ingredients for Soup, Caulflower are:

1 head, medium (5-6" dia) Cauliflower, raw
1 medium Carrots, raw
1 stalk, small (5" long) Celery, raw
2.5 cup (8 fl oz) Water, tap
1 serving Bullion Cube, Veggie, Low-So, 1 cube = 1 serving (by KAUAICAROLANNN)
3 pat (1" sq, 1/3" high) Butter, unsalted
.25 cup Wheat flour, white, all-purpose, enriched, calcium-fortified
.75 tsp Salt
1 cup, shredded Cheddar Cheese
2 cup 2% Milk

Here is how you make Soup, Caulflower:

In a Dutch oven (large pot), combine the cauliflower florets, shredded carrot & chopped celery with water & bullion cube. I used chicken stock in place of the water & bullion. Bring to a boil then reduce heat (covered and simmer for 12 - 15 minutes or until veggies are tender. Do NOT drain. In another saucepan, melt butter, stir in flour, S&P until smooth. Gradually add milk. Bring to boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. If desired, add a splash of hot pepper sauce. Stir into cauliflower mixture. Yield: 8 servings. You can make this gluten-free by using cornstarch as a thickener (which I did). Omit the flour & butter and make a slurry by whisking 2 tablespoons cornstarch into the milk before adding it to the saucepan.Serving Size:?8 1-cup servings

The nutritional information for Soup, Caulflower is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 138.4

• Total Fat: 7.8 g
• Cholesterol: 25.3 mg
• Sodium: 383.0 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 2.2 g
• Protein: 7.5 g