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We are preparing a delicious and creamy soup with cauliflower, leeks, and cheddar cheese. This tasty soup mixes soft cauliflower, leeks, carrots, and celery with a creamy cheese sauce, making a delicious and comforting meal. It’s a perfect meal for a relaxing evening at home or to make a good impression on your visitors. Let’s begin!
Time to prepare:
Time needed to prepare: 20 minutes
Time to cook: 20-25 minutes
Total Duration: 40 to 45 minutes
Ingredients:
1 average-sized cauliflower, separated into small pieces
1 carrot, grated
1/4 cup of diced celery
1 medium leek, washed and cut into pieces.
Two and a half cups of water
2 teaspoons of chicken bouillon or 1 vegetable bouillon cube
3 tablespoons of butter
3 tablespoons of regular flour
3/4 of a teaspoon of salt
1/8 of a teaspoon of pepper
2 cups of low-fat milk
1 cup of grated cheddar cheese
1/2 to 1 teaspoon of spicy sauce (if desired)
Instructions:
Get the vegetables ready.
Cut and prepare the leek, making sure to get rid of any dirt.
In a large pot, mix together the cauliflower pieces, grated carrot, chopped celery, chopped leek, water, and bouillon. Heat the mixture until it boils.
Lower the temperature, put a lid on the pot, and let it cook gently for 12-15 minutes, or until the vegetables are soft. Do not empty.
Make the cheese sauce.
In a big pot, melt the butter on medium heat.
Mix the flour, salt, and pepper until the mixture is even.
Slowly pour the milk while stirring continuously.
Heat the mixture until it boils, cook and stir for around 2 minutes or until it thickens.
Lower the temperature and mix in the grated cheddar cheese until it melts. If you want, you can add some spicy sauce.
Mix and serve.
Mix the cheese sauce with the cauliflower and leek mixture in the large pot.
Warm the soup slowly, stirring from time to time, until it is thoroughly mixed and heated.
Waiter:
Put the soup in bowls and serve it while it’s hot.
Savor this tasty soup with a piece of crunchy bread or a small salad.
Ways to serve food:
Enjoy with some crunchy bread or a green salad.
Add more shredded cheese or a bit of hot sauce on top for extra taste.
Tips for Cooking:
To make the soup smoother, you can use a hand blender to blend some or all of it.
You can also include other vegetables such as broccoli or peas to add more nutrients and different flavors.
If you like a stronger taste, you can use whole milk or half-and-half instead of 2% milk.
Health Benefits:
Cauliflower is rich in vitamin C, vitamin K, and fiber.
Leeks provide a gentle and sweet taste and are rich in vitamins A and K.
Carrots: Include beta-carotene and antioxidants in the soup.
This soup is rich in calcium and protein from the milk and cheese.
Information about what you eat:
Vegetarian option: Use a vegetable broth cube to make this soup suitable for vegetarians.
Gluten-free option: Use gluten-free flour blend instead of regular flour.
No nuts: This recipe does not contain any nuts.
Tips for storing items:
Keep any extra food in a sealed container in the fridge for a maximum of 3 days.
Warm up on the stove or in the microwave before serving.
You can also freeze this soup for one month. Defrost and warm up before serving.
Reasons to enjoy this recipe:
It is smooth, comforting, and very tasty.
The mix of soft vegetables and creamy cheese sauce is very tempting.
Great for a simple and fast dinner during the week or a comfortable lunch on the weekend.
Final thoughts: Please share your feedback on this recipe in the comments section. Your comments and encouragement are very important to me. If you enjoyed this delicious Cauliflower, Leek, and Cheddar Soup, please share the recipe with your loved ones. Have fun cooking and savor your tasty dish!
Commonly Asked Questions:
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