Cauliflower Cheese Soup
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
17.65 oz
cauliflower
7.06 oz
cheddar cheese
1.77 oz
butter
3.53 oz
onion
2 cloves
garlic
33.80 fl oz
vegetable stock
1 tsp
Salt
0.5 tsp
Black pepper
6.76 fl oz
heavy cream
Directions
Step 1
Chop the cauliflower into florets.
Step 2
Melt the butter in a large pot over medium heat. Add the onion and garlic, and cook until softened.
Step 3
Add the cauliflower florets and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer until the cauliflower is tender.
Step 4
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
Step 5
Return the soup to the pot and stir in the grated cheddar cheese until melted. Season with salt and black pepper to taste.
Step 6
Stir in the heavy cream and heat the soup until warmed through.
Step 7
Serve the soup hot, garnished with additional grated cheddar cheese and black pepper.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 22.075 kcal | 1.1% |
| Vitamin A | 0.883 IU | 0.1% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 1.3245 g | 1.2% |
| Fat | 1.766 g | 1.26% |
| Carbohydrates | 0.883 g | 0.18% |
| Sodium | 70.64 mg | 14.13% |
| Fibers | 0.2649 g | 0.7% |
| Sugars | 0.4415 g | 0% |
| Protein | 0.883 g | 1.04% |
| Vitamin C | 5.298 mg | 5.89% |
| Calcium | 2.649 mg | 0.53% |
| Iron | 0.7064 mg | 0.14% |
| Potassium | 44.15 mg | 8.83% |
| Alcohol | 0 g | 0% |
| Cholesterol | 4.415 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0883 mcg | 3.68% |
| Vitamin E | 0.1766 mg | 1.18% |
| Zinc | 0.0883 mg | 0.02% |
| Selenium | 0.883 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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