cauliflower soup
I found that I like this recipe with some of those added seasonings, so add to your taste. Also, I have made this with part broccoli and part cauliflower. You could probably also do this with all broccoli if you prefer.
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prep time
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 - heads cauliflower
- 20 - peeled baby carrots, sliced
- 5 cups water (see note)
- 4 teaspoons chicken bouillon granules (see note)
- 6 tablespoons butter
- 6 tablespoons flour
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups milk
- 4 ounces shredded cheddar
- 1/3 small block velveeta
- - garlic powder
- - onion powder
- - dill weed
- - accent
How To Make cauliflower soup
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Step 1In large pan combine florets (not the stems) cauliflower and carrot with water and bouillon. Bring to boil, reduce heat and simmer covered until tender. Do not drain.
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Step 2Make a rue with flour, milk and melted butter. Season with garlic powder, dill, onion salt and accent. Stir in the cheese. When melted, add to the soup.
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Step 3Note: I don't like the sodium of the chicken bouillon, so I prefer to use chicken broth in place of the water and bouillon. If I can find it with garlic, usually by Swanson, I use that for more flavor.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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