By Amanda
Cheesy Cauliflower & Sweet Potato Soup
1 step
Prep:25minCook:15min
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.
Updated at: Wed, 16 Aug 2023 16:45:18 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
5 servings
2 tablespoonsextra-virgin olive oil
1 cupchopped onion
½ cupcarrot
chopped
½ cupcelery
chopped
2 cupscauliflower florets
1 cupsweet potato
diced
2 teaspoonsfresh thyme
chopped
1bay leaf
½ teaspoonsalt
½ teaspoonground pepper
¼ cupwhole-wheat flour
2 cupslow-sodium no-chicken
broth
or vegetable broth
2 cupsreduced-fat milk
1 cupCheddar cheese
shredded
¾ cupfrozen corn kernels
1 teaspoonwhite-wine vinegar
Instructions
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.
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