Cauliflower Soup

Dad’s Creamy Cauliflower Soup was always a favorite growing up, and it’s so easy with just 5 ingredients!

A great reset!! This tasty, soul-warming TURMERIC ROASTED CAULIFLOWER SOUP is so delicious and healthy! It’s also vegan, gf, whole30, paleo and low-carb.

Prep Time: 5 min | Cook Time: 25 min | Total Time: 30 min | Yields: 8 | 6 Freestyle Smartpoints per serving

Ingredients:

1 medium head cauliflower, broken into florets

1 cup shredded carrots

1 cup chopped celery

3 cups of water

2 chicken bouillon cubes

1 cajun spice bouillon cube

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

3/4 teaspoon salt

1/8 teaspoon pepper

¼ teaspoon smoked paprika

2 cups 2% milk

1 cup shredded cheddar cheese

How to make Cauliflower Soup:

Step 1. Add the cauliflower, carrot, celery, water, and bouillon to a dutch oven or a large saucepan.

Step 2. Bring the cauliflower mixture to a boil.

Step 3. Reduce heat to medium, add the cover and simmer for 12-15 minutes.

Step 4. In a medium saucepan, add the butter and melt.

Step 5. In a small bowl add the flour, salt & pepper, and seasonings.

Step 6. Whisk to combine.

Step 7. Add the flour mixture to the butter, mix to combine.

Step 8. Gradually add the milk to the flour mixture, using a whisk mix to combine.

Step 9. Bring the flour mixture to a boil over medium heat.

Step 10. Cook the flour mixture for 2 minutes, continuously stirring…

Step 11. Reduce heat to low.

Step 12. Add the cheese to the flour mixture and stir to combine.

Step 13. Cook until melted.

Step 14. Slowly add the cheese sauce to the cauliflower mixture, stirring consistently to combine.

ENJOY!

Now, remember to save this recipe on Pinterest for later 🙂

Yield: 8

Cauliflower Soup

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Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 cup shredded carrots
• 1 cup chopped celery
• 3 cups water
• 2 chicken bouillon cubes
• 1 cajun spice bouillon cube
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• ¼ teaspoon smoked paprika
• 2 cups 2% milk
• 1 cup shredded cheddar cheese

Instructions

1. Add the cauliflower, carrot, celery, water and bouillon to a dutch oven or a large saucepan.
2. Bring the cauliflower mixture to a boil.
3. Reduce heat to medium, add the cover and simmer for 12-15 minutes.
4. In a medium saucepan, add the butter and melt.
5. In a small bowl add the flour, salt & pepper and seasonings.
6. Whisk to combine.
7. Add the flour mixture to the butter, mix to combine.
8. Gradually add the milk to the flour mixture, using a whisk mix to combine .
9. Bring the flour mixture to a boil over medium heat.
10. Cook the flour mixture for 2 minutes, continuously stirring..
11. Reduce heat to low.
12. Add the cheese to the flour mixture and stir to combine.
13. Cook until melted.
14. Slowly add the cheese sauce to the cauliflower mixture, stirring consistently to combine.
15. ENJOY!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 166Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 948mgCarbohydrates: 11gNet Carbohydrates: 0gFiber: 3gSugar: 6gSugar Alcohols: 0gProtein: 7g