Cauliflower soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

🥦 Creamy Cauliflower & Veggie Soup Ingredients: 1 medium head cauliflower, broken into florets 1 medium carrot, shredded 1/4 cup chopped celery 1 medium leek, cleaned and chopped 2 1/2 cups water 2 tsp chicken bouillon OR 1 veggie bouillon cube 3 tbsp butter 3 tbsp all-purpose flour 3/4 tsp salt 1/8 tsp pepper 2 cups 2% milk 1 cup shredded cheddar cheese 1/2 to 1 tsp hot pepper sauce (optional, but highly recommended!) Instructions: 1. In a large pot, combine cauliflower, carrot, celery, leek, water, and bouillon. 2. Bring to a boil. Reduce heat, cover, and simmer for 15–20 minutes until vegetables are tender. 3. In a separate pan, melt butter. Stir in flour, salt, and pepper until smooth. 4. Gradually whisk in milk. Cook and stir until thickened — about 5 minutes. 5. Slowly stir the milk mixture into the soup pot. 6. Add cheese and hot pepper sauce. Stir until the cheese melts. 7. Blend partially with an immersion blender if you want it smoother (optional). 8. Serve hot and enjoy! Over the course of 12 weeks, I've diligently stuck to the recipes outlined in the Bariatric and Gastric Cookbook, resulting in a remarkable 68 lbs weight loss. The cookbook's organization by sections is incredibly helpful, and I'm especially impressed by its guidance on portion sizes relative to point values. I wholeheartedly endorse this cookbook for anyone undertaking the Bariatric and Gastric Program in 2025. Don't miss out on the opportunity to try it for yourself! https://bariatricandgastriccookbooksbundles2025.com/?aff=15