Cauliflower Soup
Ingredients
Scaled from 6 6 servings (approx. 1.5 cups per bowl)
- 3 tbsp.
- unsalted butter
- 1 stalk celery - thinly sliced
- 2 carrots - julienned and cut into 1-inch strips (matchsticks)
- 2 shallots - minced
- 4 cloves garlic - minced
- 3 tbsp.
- all-purpose flour
- 4 c.
- low-sodium chicken broth
- 1 tsp.
- salt
- ½ tsp.
- garlic powder
- ½ tsp.
- ground black pepper
- ¼ tsp.
- coriander
- ¼ tsp.
- paprika
- ⅛ tsp.
- cayenne pepper
- 1 large head cauliflower - or 2 small/medium heads, cut into florets
- ½ c.
- heavy cream
- 1 c.
- grated cheddar or colby jack cheese
- Freshly chopped parsley - optional garnish
Instructions
-
In a large stockpot or dutch oven set over medium-low heat, add the butter.
-
Once melted, add the celery and saute for 3 minutes, then add the carrot, shallot, and garlic.
-
Saute for 2 minutes.
-
Add the flour.
-
Whisk the flour until it turns golden brown, taking care not to burn.
-
Gradually pour in the chicken broth, whisking continuously until combined
-
Turn heat up to medium and bring to a simmer.
-
Add the salt, garlic powder, pepper, coriander, paprika, and cayenne pepper
-
Add the cauliflower, allow the soup to gently boil for 15 minutes, then remove 2 cups and puree in a food processor or blender until smooth
-
Return the mixture to the soup.
-
Pour in the cream and continue to gently boil for an additional 10 minutes, then add the cheese and whisk to combine.
-
Remove from the heat and garnish individual servings with parsley, if desired.
Nutrition
Per serving
| Calories | 264 |
|---|---|
| Fat | 20 |
| Saturated fat | 12 |
| Trans fat | 0.5 |
| Unsaturated fat | 8 |
| Cholesterol | 65 |
| Sodium | 420 |
| Carbohydrates | 13 |
| Fiber | 3 |
| Sugar | 5 |
| Protein | 9 |