Indulge In {Cheddar Cauliflower Soup}

Fall dining is all about three things to me...spiked apple cider (I'll share my recipe next week!), anything pumpkin, and soup. On cool nights, nothing beats sitting in front of the fire, sipping a glass of wine and eating a bowl of hearty soup. My favorite since childhood has always been broccoli cheddar. Served in a bread bowl and paired with a grilled cheese sandwich it most definitely isn't the healthiest of options. Full of cheese, cream, and fatty goodness, it's not something adult me should be eating all the time. In a hunt to find a healthier substitute I stumbled upon this recipe for creamy cheddar cauliflower soup. With all of the flavor and half the fat and calories, this recipe is my new go to favorite for chilly fall evenings. Not only is it a good dinner for two but it is a great addition to dinner parties with groups of friends. Whether you enjoy it as a quick and healthy weeknight meal or ladle it up for friends, I know you're going to love it as much as I do. Here's the recipe adapted from Eating Well...

:: Ingredients ::
2 Tablespoons Extra Virgin Olive Oil
2 Large Leeks, White and Light Green Parts Thinly Sliced and Rinsed
1 Medium Head Cauliflower, Chopped
2 1/2 Cups Unsweetened Almond Milk, divided
2 Cups Water
1 Bay Leaf
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
3 Tablespoons All-Purpose Flour
1 1/2 Cups Shredded Sharp Cheddar, Plus More for Garnish
1 Tablespoon Lemon Juice

:: Directions ::
1. Heat the oil in a large sauce pan over medium heat. Add leeks and cook till very soft, about 5 minutes.
2. Add cauliflower, 2 cups almond milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat stirring often.
3. Reduce heat to a simmer, cover and cook, stirring occasionally until cauliflower is soft, about 8 minutes.
4. Meanwhile, whisk the remaining almond milk with the flour in a small bowl.
5. When cauliflower is soft, remove the bay leaf and stir in the milk flour mixture. Cook over medium-high heat, stirring constantly, until thickened, about 2 minutes.
6. Remove from heat, stir in cheese and lemon juice. Serve immediately.

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