CREAMY CAULIFLOWER SOUP
A new favorite. Using frozen riced cauliflower makes it an even easier meal. You can reduce the amount of fat in the recipe by using spread rather than butter, skim milk, etc.
Provided by RC :)
Categories Cream Soups
Time 50m
Number Of Ingredients 17
Steps:
- 1. Steam cauliflower in microwave until soft. Note - frozen riced cauliflower works just as well and is quick. Drain.
- 2. While you are steaming the cauliflower, melt the butter and sauté the carrot, celery, onion, jalapeno and garlic until soft.
- 3. Add the flour to make a roux, whisking constantly. Whisk in the water and bouillon/broth mix and cook until thick.
- 4. Stir in the cooked cauliflower and seasonings.
- 5. Continue stirring and add the Velveeta until melted. Heat to almost boiling. Use a hand blender to smooth it out a little.
- 6. Heat the milk in the microwave to take the chill off. Any level of milk works here as well as using fat free half and half.
- 7. Stir in the milk and heat to desired temperature. You can add up to an additional 1/2 cup of milk to get to your desired consistency.
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