Cauliflower Cheese Soup
This Cauliflower Cheese Soup is gluten free! Easily made lactose free and vegan by swapping out the cheese for a vegan substitute!
Servings 8 servings
Calories 190kcal
Cost $4
Ingredients
- 2 tsp Olive Oil
- 3 small carrots, finely diced
- 2 stalks celery, diced
- 1/2 large onion, diced
- 1 small head cauliflower, roughly chopped
- 1 potato, diced
- 2 cups vegetable stock
- 1 cup approximately, water
- 2 tsp Salt
- 1 tsp Pepper
- 1/4 tsp dried thyme
- 1- 1 1/2 cup whole milk, lactose free milk, almond or cashew milk
- 1 1/2 cups shredded sharp cheddar cheese, or vegan substitute
Instructions
- Sauté carrot, celery and onion in large pot over medium heat until soft but not browned.
- Add cauliflower and sauté a few more minutes.
- Add potato, vegetable stock and spices. Cook for about 15 minutes, until vegetables are very tender.
- Pureé with immersion blender or in a blender until desired smoothness.
- Pour back into pot. Add milk and mix through. Allow milk to heat up. Then add cheese and stir to melt.
Video
Notes
Leftovers can be refrigerated for 3-4 days.
For longer storage, freeze in bags for 2 months.
Thaw completely in refrigerator.
Reheat in microwave 1-1.5 minutes.
Nutrition
Calories: 190kcal | Carbohydrates: 14g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 1026mg | Potassium: 542mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3640IU | Vitamin C: 39.6mg | Calcium: 274mg | Iron: 1.5mg