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Cauliflower 'n' Cheddar Soup

Course Soups & Creams
Prep. Time 10 mins
Cooking Time 25 mins
Yields 8 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

3 tbsp (45 ml) butter

2/3 cup (150 ml) chopped onion

5 cups (1.25 l) coarsely chopped cauliflower

2 cans (10 oz / 284 mL each) chicken broth

3 cups (750 ml) milk

1/3 cup (75 ml) all-purpose flour

2 1/2 cups (625 ml) shredded Canadian Cheddar* cheese

1/4 cup (50 ml) chopped parsley

Salt

Pepper

Instructions

In large saucepan, melt butter. Sauté onion until tender. Stir in cauliflower and chicken broth. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes or until cauliflower is tender.

In a bowl, gradually stir milk into flour until smooth. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove from heat, add cheese and parsley and stir until cheese is melted. Add salt and pepper to taste.

Tips

* Or you can use shredded Canadian Swiss, Gouda, Mozzarella or Colby cheese.

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Nutritional Info

Per serving

Energy: 294 Calories
Protein: 15 g
Carbohydrate: 14 g
Fat: 21 g
Calcium: 35 % / 388 mg
Fibre: 1.5 g
Sodium: 735 mg

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