This hearty cauliflower soup is the ultimate comfort food, especially if you’re looking for a dish that’s both satisfying and nutritious. Whether you’re trying to lose weight, as I did—shedding 10 kg in just a month—or simply wanting a delicious, easy-to-make meal, this soup checks all the boxes. The combination of tender cauliflower, vibrant carrots, and celery, all enveloped in a creamy, cheesy broth, makes it a family favorite that’s perfect for any time of the year. The richness of the cheddar cheese paired with the subtle flavors of the vegetables creates a soup that’s both warming and indulgent, yet light enough to fit into a healthy eating plan.

Full Recipe:

Ingredients:

1 medium head of cauliflower, broken into florets
1 medium carrot, shredded

1/4 cup celery, chopped
2-1/2 cups water
2 teaspoons chicken bouillon (or 1 vegetable bouillon cube for a vegetarian option)

3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt

1/8 teaspoon pepper
2 cups 2% milk
1 cup cheddar cheese, shredded

Instructions:

1. Prepare the Vegetables:

Start by washing and prepping the vegetables. Break the cauliflower into small, uniform florets to ensure even cooking. Shred the carrot using a box grater or a food processor, and finely chop the celery. Preparing your ingredients ahead of time makes the cooking process smoother and quicker.

2. Cook the Vegetables:

In a large pot, combine the cauliflower, shredded carrot, celery, and water. Bring the mixture to a boil over medium heat. Once boiling, stir in the chicken or vegetable bouillon. This adds a depth of flavor to the soup. Cook the vegetables for about 10-15 minutes, or until they are tender. The cauliflower should be soft enough to easily break apart with a fork, and the carrot should add a slight sweetness to the broth.

3. Make the Roux:

While the vegetables are cooking, melt the butter in a separate saucepan over medium heat. Once melted, stir in the flour, salt, and pepper. This mixture, known as a roux, will thicken the soup and give it a creamy texture. Cook the roux for about 2 minutes, stirring constantly to prevent it from burning and to cook off the raw flour taste.

Gradually add the milk to the roux, whisking continuously to avoid any lumps. This step is crucial for creating a smooth, velvety soup base. Continue cooking and stirring until the mixture thickens and coats the back of a spoon. If you prefer a thicker soup, you can let the roux cook a bit longer, or for a thinner consistency, add a little more milk.

4. Combine Everything:

Slowly pour the thickened milk mixture into the pot with the cooked vegetables. Stir well to combine all the ingredients, ensuring the soup is smooth and creamy. This is the point where the magic happens—the creamy base melds with the tender vegetables, creating a rich and satisfying soup.

5. Add the Cheese:

Stir in the shredded cheddar cheese, allowing it to melt completely into the soup. The cheese not only adds a deliciously creamy texture but also a savory, slightly sharp flavor that perfectly complements the mild cauliflower. Taste the soup and adjust the seasoning with more salt and pepper if needed.

6. Serve:

Serve the soup hot, garnished with a sprinkle of extra cheese, fresh herbs like parsley or chives, or even a dash of paprika for a pop of color and a hint of spice. This soup pairs beautifully with crusty bread, a side salad, or even as a starter before a main course.

Storage Tips:

Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, stirring occasionally to maintain the creamy texture, or use a microwave for a quicker option.
Freezing: This soup can be frozen for up to 3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. To reheat, thaw the soup overnight in the refrigerator and then warm it on the stove over medium heat. If the soup has thickened too much after freezing, add a bit of water or milk while reheating to reach the desired consistency.

Nutritional Facts (per serving):

Calories: Approximately 250
Protein: 10g
Fat: 15g

Carbohydrates: 20g
Fiber: 3g
Sugar: 6g

Vitamins and Minerals: This soup is rich in vitamins A and C from the vegetables, as well as calcium and protein from the milk and cheese. It’s a balanced meal that provides a good mix of macronutrients, making it a satisfying and nutritious choice.

Cooking Tips:

For Extra Creaminess: Use whole milk or add a splash of heavy cream for an even richer texture.
Vegetarian Option: Use vegetable bouillon instead of chicken bouillon to keep it completely vegetarian.

Spice it Up: Add a pinch of cayenne pepper or paprika for a little heat.

Possible Questions:

Can I use frozen cauliflower? Yes, frozen cauliflower works well and can save you some prep time. Just make sure to adjust the cooking time as it may cook faster.
What can I substitute for the milk? You can use any plant-based milk like almond or oat milk, but it may slightly alter the taste and texture.

How can I make this soup vegan? To make it vegan, use plant-based butter, a non-dairy milk like almond milk, and vegan cheese. Also, ensure you use a vegetable bouillon cube.
Can I add other vegetables to this soup? Absolutely! Vegetables like broccoli, zucchini, or peas would complement this soup well.

Conclusion:

This cauliflower soup is a game-changer if you’re looking to lose weight or simply want a nutritious meal. It’s easy to make, satisfying, and packed with flavor. Whether you’re serving it for lunch or dinner, it’s sure to be a hit with everyone at the table. Plus, it’s versatile enough to adjust to your taste preferences or dietary needs. Enjoy your journey to a healthier you with this delicious soup!