Tuesday, March 9, 2010

Cheesy Cauliflower Soup

A surprisingly delicious soup from EatingWell.com.

  • 2 tbsp olive oil
  • 2 large leeks, sliced
  • 4 cups chopped cauliflower florets
  • 2 1/2 cups milk (I used almond)
  • 2 cups water
  • a pinch of black pepper
  • 3 tbsp flour
  • 1 1/2 cups Cheddar cheese
  • 1 tbsp lemon juice

  1. In a large pan, heat the oil and leeks until leeks soften. Add cauliflower, 2 cups milk, water, and pepper and bring to a boil.
  2. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, ~5-8 minutes.
  3. Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. Stir in this mix once the cauliflower is soft.
  4. Cook over medium-high heat for 3-4 minutes.
  5. Remove from the heat. Stir in cheese and lemon juice.

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