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Cauliflower Soup
Creamy and rich cauliflower soup along with carrots and celery cooked in vegetable broth and thickened using milk sauce.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Calories:
Author:
Srividhya G
Ingredients
1
medium head cauliflower
broken into florets
1
medium carrot
cubed
Chopped Celery - ¼ cup
Butter - 3 tbsps.
Vegetable broth - 32 oz can
All purpose flour - 3 tbsps
Salt - 1.5 tsps
Adjust according to the sodium content in your broth. I used low sodium organic broth
Pepper - 1 tsp
adjust according to your taste
2
% milk - 2
Pepper sauce optional.
Instructions
In a large bowl, combine the cauliflower, carrot, celery and vegetable broth.
Bring to a boil.
Simmer for 12-15 minutes or until vegetables are tender (do not drain the broth).
When you simmer the vegetable broth mix, in another large saucepan, melt butter.
Stir in the flour, salt and pepper until smooth.
Gradually add milk. Bring to a boil until thickened. Reduce heat. At the stage add the cheese and the pepper sauce if you are using
Combine both the broth and milk sauce. I added my broth mix into the mix as you can see my milk sauce pan is comparatively bigger than the other.
Mix and let it simmer for a minute and turn off the heat.
Notes
You can use white pepper instead of black pepper.
Adjust the salt and spice according to your taste preference.