Smokey Cauliflower and Cheese Soup
Servings
4
Cook Time
20
Servings
4
Cook Time
20
Ingredients
  • 1tbsp olive oil
  • 1 medium onionchopped
  • 2cloves garlicminced
  • 1large head cauliflowercoursely chopped
  • 4cups low salt chicken stock
  • 1tsp smoked paprika(or more if you like it smokier)
  • 1cup skim milk
  • 1cup low fat cheddar cheeseshredded
  • Salt and pepperto taste
Instructions
  1. In a large pan, heat oil over medium heat. Add onion and garlic and saute until softened, about five minutes.
  2. Add cauliflower, smoked paprika and stock, season with salt and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer until cauliflower is very tender about 20 minutes.
  3. Remove from heat and let cool slightly. Working in batches, puree the soup in a blender or use a stick blender instead.
  4. Return soup to the pot, stir in milk. Bring back to a simmer over medium heat. Add cheese and stir until cheese has melted (do not boil.)
  5. Ladle into bowls and sprinkle with additional cheese if desired.
Recipe Notes

Calories: 308 per serve, Kj: 1293 Protein: 33, Fibre: 8, Total Fat: 14, Carbs: 9.3, Sat Fat: 7.2, Total Sugar: 9.2, Free sugar: 0

Print Recipe
Smokey Cauliflower and Cheese Soup
Course Main Meals
Cook Time 20
Servings
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 large head cauliflower coursely chopped
  • 4 cups low salt chicken stock
  • 1 tsp smoked paprika (or more if you like it smokier)
  • 1 cup skim milk
  • 1 cup low fat cheddar cheese shredded
  • Salt and pepper to taste
Course Main Meals
Cook Time 20
Servings
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 large head cauliflower coursely chopped
  • 4 cups low salt chicken stock
  • 1 tsp smoked paprika (or more if you like it smokier)
  • 1 cup skim milk
  • 1 cup low fat cheddar cheese shredded
  • Salt and pepper to taste
Instructions
  1. In a large pan, heat oil over medium heat. Add onion and garlic and saute until softened, about five minutes.
  2. Add cauliflower, smoked paprika and stock, season with salt and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer until cauliflower is very tender about 20 minutes.
  3. Remove from heat and let cool slightly. Working in batches, puree the soup in a blender or use a stick blender instead.
  4. Return soup to the pot, stir in milk. Bring back to a simmer over medium heat. Add cheese and stir until cheese has melted (do not boil.)
  5. Ladle into bowls and sprinkle with additional cheese if desired.
Recipe Notes

Calories: 308 per serve, Kj: 1293 Protein: 33, Fibre: 8, Total Fat: 14, Carbs: 9.3, Sat Fat: 7.2, Total Sugar: 9.2, Free sugar: 0