Cauliflower Soup

Yep, still winter here in Wi.  Yep, still want to eat everything in the house to make myself feel warm and comforted.  Nope - pants with a waist are not my favorite right now.   

A healthy vegetable soup recipe that could solve all of my problems (well, maybe) - Yes, I'll try it! 

I  made this cauliflower soup recipe last night and it was delicious. Warm, creamy and packed full of veggies. I decided to puree the soup because my girls prefer to eat it smooth vs. chunky, but feel free to eat it either way!

Cauliflower Soup

1 & 1/2 medium heads of cauliflower, broken into florets
3 medium carrot, shredded
1/2 cup chopped celery
3 1/2 cups low sodium chicken stock
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups low-fat milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

In a large stock pot, combine the cauliflower, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.  Use a immersion blender and blend the mixture until smooth. Serve and enjoy!