Ingredients
- 1 head cauliflower
- 1 teaspoon chicken or vegetable base or 2 bouillon cubes
- 1/2 teaspoon pepper
- 1 cup cheddar cheese, shredded
- 2 teaspoons salt
- 2 cups chopped celery
- 1 cup onion, chopped
- 2 carrots, grated
- 2 cups cream or non-dairy creamer
- 4 cups hot water
- 1 cup butter
- 1 cup flour
Make it step by step
- Cover cauliflower with water, add salt, celery, onions and carrots. Cook until tender but not mushy.
- Remove cauliflower and chop into pieces in another pan. Mix creamer and water then add to cauliflower mixture. Mix flour and butter. Whip into hot soup and stir until thick. Add chicken base, pepper and cheese.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.