Cauliflower Cheese Soup
Servings
6Serving size
about 1 1/2 cups as an entreeThis recipe can easily be multiplied and keeps well for about 3 – 4 days. Reheat gently. Serve with a whole-grain roll and a side salad.
Serve with Caesar Salad or Cole Slaw or Green Bean and Mushroom Salad or Jicama Salad or Mushroom Salad or Roasted Beet and Fennel Salad or Waldorf Salad or Zucchini Salad
Ingredients
| 2 cup Water (boiling; for steaming) |
| 2 medium head Cauliflower, raw (about 2 1/2 lbs cauliflower) |
| 2 tsp. Olive oil |
| 1 medium (about l2 ounces) Leeks (cleaned and sliced) |
| 5 cup Water |
| 1 ounce Semisoft goat cheese |
| 8 ounce Reduced fat white cheddar cheese (shredded) |
Instructions
Dice the stem. Place the diced stems in a large sauce pan with the four cups of water on medium-high and boil until tender. This will take about 30 minutes and the water will be reduced by about half.
While the stems are boiling, steam the flowerets until they slightly tender. After they are cool, chop finely.
After the stems are soft, puree them until smooth using a blender or stick blender.
Place the olive oil in a medium stock-pot over medium-high heat and add the leeks. Reduce the heat to medium and cook slowly until soft. Add the flour and stir until well blended. Add the milk and stir. Add the pureed stems and half of the chopped cauliflower flowerets and salt.
As the soup thickens, blend it again using a blender or stick blender.
Add the remaining finely chopped cauliflower flowerets and stir. As the soup reheats, add the cheese in 3 batches and allow it to melt.
Heat gently on low for about 15 minutes and serve.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Jicama Salad
After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil. Toss well and chill for at least 2 hours before serving.
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Roasted Beet and Fennel Salad
Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove…
Waldorf Salad
Mix the cubed apples with the lemon juice. Add celery, walnuts and raisins. Toss. Add mayonnaise, sour cream and honey and gently fold together until well blended. Chill for at least 2 hours before serving.
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Broccoli and Cheese soup is a mainstay on restaurant menus and may be one of the best recipes ever created. It is super easy to make your own and there is everything to love – cheese, broccoli, creaminess, warmth. It is now just part of the American comfort food pantheon.
The best part is that it is a great way to get kids to eat veggies, and this Cauliflower Cheese Soup is no exception. It brings the same creamy, cheesy flavor to cauliflower and is both a comforting kids soup but also with a bit of sophistication.