It's no secret that the weather has been a little chilly on the Island for this time of year. I am a little excited that it has allowed for one more bowl of homemade soup. I find soup so comforting and love when it is simple to make. I could eat it everyday (too bad my husband won't).
I picked up a head of cauliflower on sale. It had been languishing in the fridge for a while...time for creamy cauliflower and cheese soup. I have been making this recipe for quite a few years and have it memorized. I am not even sure where I found it. I have passed it on to many friends, and now onto you. It freezes and re-heats well.
4 cups low sodium chicken or vegetable stock (bought or homemade)
5 cups cauliflower or broccoli or a combo of the two
1 chopped onion
2 cups skim milk
1/4 cup flour
1 cup shredded cheddar cheese (low fat works well)
Bring stock to a boil, add chopped veggies and cook for about 5 mins or until tender. In a separate bowl slowly add milk to flour and mix until blended. Stir flour mixture into stock, cook stirring often until soup thickens and if bubbly. Puree with a hand-blender or blender. Remove from heat and stir in cheese until melted. Viola, done....start to finish about 30 mins. Serve with a whole grain bun or crackers and a side salad.
This soup has far less sodium that it's canned cousin. It is also loaded with veggies, made with milk and cheese to help with your calcium and vitamin D intake and is pretty low fat for a cream soup. (Nutrition Facts: Calories 117, Total Fat 1.5 g, Saturated Fat 0.9 g, Sodium 222 mg, Dietary Fiber 2.5 g, Protein 11.1 g).
P.S. I have to admit I didn't make this today my husband did, he won't like it if I take the credit.
Tiffany McFadden, RD