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:
Can I prepare this soup in advance?
Yes, you can prepare this soup in advance and keep it in the fridge for up to 3 days. Warm up before serving.
What other cheese can I use in place of cheddar cheese?
You can replace cheddar with gruyere, Swiss, or any other type of cheese that melts well.
Is it okay to use frozen cauliflower?
Yes, using frozen cauliflower is suitable for this recipe. Put it in the pot without defrosting it first.
How can I prepare this soup without using any animal products?
Replace the butter with vegan butter, use a plant-based alternative instead of milk, and opt for vegan cheese or nutritional yeast instead of cheddar.
Can I put meat in this soup?
Yes, you can include cooked chicken, ham, or bacon to make a non-vegetarian option.
Can we make the soup thicker?
To make the soup thicker, you can either blend more vegetables or mix cornstarch with water and add it.
Can I use another kind of milk?
Yes, you can use full-fat milk, half-fat milk, or a non-dairy option such as almond or oat milk.
How can I clean leeks correctly?
Cut the leek in half lengthwise and wash it with cold water to get rid of any dirt or grit between the layers.
Can I put this soup in the freezer?
Yes, this soup can be frozen. Put it in a tightly sealed container and freeze it for a maximum of 1 month. Defrost in the fridge before warming up.
What can I have with this soup?
This soup goes great with hard bread, garlic bread, or a fresh salad. You can also enjoy it with a grilled cheese sandwich for a cozy meal.