Chunky Cauliflower and Cheese Soup

Today’s recipe comes to us from Lyuba at Will Cook for Smiles.  She has delicious recipes daily, and I am so excited that she is sharing one with us today!

Chunky Cauliflower and Cheese Soup

First things first…I am so excited to write this guest post for Kristy. She has an awesome blog and some great recipes, especially for someone who claims to hate cooking! Thank you Kristy, for giving me the spot light!

 My name is Lyuba and I am a creator of Will Cook For Smiles. I am also a mommy to a busy little toddler. He is my little sues-chef already! I am a part time paralegal and a Graduate student working on a Master’s of Science in Criminal Justice. I love to cook and love to teach others to cook. For that reason, I started my little website.

 Today, I would love to share my Chunky Cauliflower and Cheese soup recipe. I made this for the little man, but the whole family ended up eating it. This definitely should be added to your repertoire! Its fast, delicious and comforting!

Ingredients:

2 tbs olive oil
1 large shallot
1 medium carrot
1 medium head of cauliflower
2 cups of vegetable stock
4 tbs butter
3 tbs flour
1 ½ cups of milk
1 cup Sharp white cheddar cheese
1 tbs chopped fresh dill weed
Salt and fresh cracked pepper

Directions:

1. Heat up the oil in the large pot on medium heat. Add the chopped shallots and chopped carrots. Cook for a few minutes, until the carrots are getting soft.

2. Chop the cauliflower into small chunks and add to the pot. Saute for about 5-10 minutes. Flavor with salt and fresh cracked pepper.

3. Add the stock, just enough to barely cover the veggies. (about 2 cups) Cook until the veggies are soft.

4. In a separate small sauce pan, melt the butter.
5. Sprinkle the flour over the melted butter and stir to combine.

6.  Very slowly, pour in the milk while whisking continuously. Keep whisking until the mixture starts getting thick.

7. Pour the milk mixture into the soup. Mix well.

8. Add the shredded sharp white cheddar cheese and mix until combined.

9. Stir in the fresh chopped dill weed.

Enjoy!!

Here is the complete recipe in Ziplist format as well.

Have a wonderful day!

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Created by: Kristy Still

Chunky Cauliflower and Cheese Soup

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Ingredients

  

• 2 tbs olive oil
• 1 large shallot
• 1 medium carrot
• 1 medium head of cauliflower
• 2 cups of vegetable stock
• 4 tbs butter
• 3 tbs flour
• 1 ½ cups of milk
• 1 cup Sharp white cheddar cheese
• 1 tbs chopped fresh dill weed
• Salt and fresh cracked pepper

Instructions

• 1. Heat up the oil in the large pot on medium heat. Add the chopped shallots and chopped carrots. Cook for a few minutes, until the carrots are getting soft.
• 2. Chop the cauliflower into small chunks and add to the pot. Saute for about 5-10 minutes. Flavor with salt and fresh cracked pepper.
• 3. Add the stock, just enough to barely cover the veggies. (about 2 cups) Cook until the veggies are soft.
• 4. In a separate small sauce pan, melt the butter.
• 5. Sprinkle the flour over the melted butter and stir to combine.
• 6. Very slowly, pour in the milk while whisking continuously. Keep whisking until the mixture starts getting thick.
• 7. Pour the milk mixture into the soup. Mix well.
• 8. Add the shredded sharp white cheddar cheese and mix until combined.
• 9. Stir in the fresh chopped dill weed.

Nutrition

Serving: 1Servings

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