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A Healthier Version of Creamy Cheddar Soup — Just 250 Calories!

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cauliflowersoup

INGREDIENTS

2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts thinly sliced and rinsed
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups low-fat milk, divided
2 cups water
1 bay leaf
1 teaspoon salt
1/2 teaspoon white or black pepper
3 tablespoons all-purpose flour
1 1/2 cups shredded extra-sharp cheddar cheese
1 tablespoon lemon juice

DIRECTIONS

  1. Heat the oil in a large saucepan over medium heat. Add the leeks and stir until very soft, about five minutes.
  2. Add cauliflower, two cups milk, water, bay leaf, and 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 the cauliflower is soft, about eight minutes.
  4. Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl.
  5. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about two minutes more.
  6. Remove from the heat. Stir in cheese and lemon juice.

Serves six.

Original Recipe from EatingWell.com

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