Cheesy Cauliflower & Sweet Potato Soup

Cheesy Cauliflower & Sweet Potato Chowder ACTIVE: 25 min TOTAL: 35 min A touch of vinegar stirred in at the end of cooking adds just enough acidity to cut through the rich broth in this creamy soup.

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Step 1

1. Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook, stirring, until soft,about 5 minutes. Add cauliflower, sweet potato,thyme, bay leaf, salt and pepper. Cook, stirring occasionally, for 3 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Add broth and milk and bring to a simmer. Adjust heat to maintain a simmer, cover and cook until the vegetables are soft, about 10 minutes. 2. Stir in cheese, corn and vinegar. Cook, stirring, until the cheese is melted and the corn is hot, about 3 minutes more. Discard the bay leaf. Serve sprinkled with more cheese, if desired. SERVES 5: generous 1 cup each Cal 293 Fat 16g (sat 6g) Chol 30mg Carbs 28g Total sugars 10g (added 0g) Protein 12g Fiber 4g Sodium 529mg Potassium 584mg.