Cauliflower Soup

Name: Cauliflower Soup
Ingredients: 4 cups chopped cauliflower (yield from 1 head); 2 cups chicken broth; 2 Tablespoons chicken bouillon granules; 2 cups half-and-half; 2 cups milk; 1 carrot, shredded; 1 bay leaf; 1/4 teaspoon garlic powder; 1/2 cup Instant mashed potato flakes; 8 ounces shredded cheddar cheese

6 steps

If you like a chunky soup, you can skip the blender step. Meal is nutritionally complete.

Updated at: Thu, 17 Aug 2023 09:49:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories341.3 kcal (17%)

Total Fat24.1 g (34%)

Carbs16.6 g (6%)

Sugars9.4 g (10%)

Protein15.9 g (32%)

Sodium886 mg (44%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 cupscauliflower

chopped

2 cupschicken broth

2 tablespoonschicken bouillon granules

2 cupshalf-and-half

2 cupsmilk

1carrot

shredded

1bay leaf

¼ teaspoongarlic powder

½ cupinstant mashed potato flakes

8 ouncesshredded cheddar cheese

Instructions

Step 1

Place cauliflower, broth and bouillon granules into a large soup pot over high heat and bring to a boil. Lower the heat to low, cover and simmer for 25 minutes or until the cauliflower is fork tender.

Step 2

Remove the cauliflower from the pot and mash with a potato masher. Pour the broth into the slow cooker and add the mashed cauliflower.

Step 3

Add the half and half, milk, carrots, bay leaf and garlic powder. Stir well. Cover the slow cooker and cook on the low setting for 3 hours.

Step 4

Stir in the potato flakes, cover and continue cooking on low for 40 minutes or until the soup is a thick as you like. Remove the bay leaf.

Step 5

Place the soup, in batches, into the blender and blend until very smooth. Return the blended soup to the slow cooker, add the cheese and stir well.

Step 6

Cover and continue cooking 15 to 20 minutes or until the cheese has completely melted into the soup.