This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A first rate soup is better than a second rate painting." -Abraham Maslow, Psychologist
Broccoli and Cheese soup is a mainstay on restaurant menus and may be one of the best recipes ever created. It is super easy to make your own and there is everything to love – cheese, broccoli, creaminess, warmth. It is now just part of the American comfort food pantheon.
The best part is that it is a great way to get kids to eat veggies, and this Cauliflower Cheese Soup is no exception. It brings the same creamy, cheesy flavor to cauliflower and is both a comforting kids soup but also with a bit of sophistication.
That comes from the leeks. You can use a large onion instead but the leek brings a subtle and sweet refinement to the dish that is also very adult. Served with a salad and you have a great weeknight meal.
Servings: 6 | Serving size: about 1 1/2 cups as an entree
Cooking Time: 60 Minutes
This recipe can easily be multiplied and keeps well for about 3 - 4 days. Reheat gently. Serve with a whole-grain roll and a side salad.
2 1/2 lbs. cauliflower (one large head)
4 cups water
2 tsp. extra virgin olive oil
1 large leek (cleaned and thinly sliced crosswise)
5 cups water
2 ounces goat cheese
8 ounces reduced-fat white cheddar cheese (shredded)
Cut the crowns from the stem of the cauliflower. Divide into small flowerets and set aside.
Dice the stem. Place the diced stems in a large sauce pan with the four cups of water on medium-high and boil until tender. This will take about 30 minutes and the water will be reduced by about half.
While the stems are boiling, steam the flowerets until they slightly tender. After they are cool, chop finely.
After the stems are soft, puree them until smooth using a blender or stick blender.
Place the olive oil in a medium stock-pot over medium-high heat and add the leeks. Reduce the heat to medium and cook slowly until soft. Add the flour and stir until well blended. Add the milk and stir. Add the pureed stems and half of the chopped cauliflower flowerets and salt.
As the soup thickens, blend it again using a blender or stick blender.
Add the remaining finely chopped cauliflower flowerets and stir. As the soup reheats, add the cheese in 3 batches and allow it to melt.
Heat gently on low for about 15 minutes and serve.
Serving size: about 1 1/2 cups as an entree
|Calories 220||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||15%|
|Saturated Fat 7g||34%|
|Monounsaturated Fat 3.5g|
|Trans Fat 0g|
|Total Carbohydrates 16g||6%|
|Dietary Fiber 4g||14%|
|Vitamin A 16%||Vitamin C 83%|
|Calcium 33%||Iron 11%|
|Vitamin K 50mcg||Potassium 600 mg|