Cauliflower Chowder

Ingredients - Serves 6

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Cheddar cheese - 1 cup, shredded
• Butter - 2 tablespoons
• All-purpose flour - 2 tablespoons
• Milk - 1 cup
• Vegetable broth - 4 cups
• Celery - 2 stalks, diced
• Carrots - 2 medium, diced
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Cauliflower - 1 large head, chopped into florets

Let's Get Started

1. In a large pot, melt the butter over medium heat.
2. Add the onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir to coat.
4. Add the cauliflower and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cauliflower is tender.
5. Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
6. Return the soup to the pot and stir in the milk and cheddar cheese. Cook over low heat until the cheese is melted and the soup is heated through.
7. Season with salt and pepper to taste.
8. Serve the cauliflower chowder hot, garnished with fresh parsley.

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 250
• Fat: 12g
• Carbs: 20g
• Protein: 10g
• Sodium: 800mg
• Sugar: 5g