Cauliflower Cheese Soup

• porcje: 8 servings
• czas aktywny: 5 minutes
• całkowity czas: 25 minutes

Składniki

4 cups Cauliflower (cut into florets)

4 cloves Garlic (minced)

3 1/2 cups Chicken broth, reduced sodium

1 cup Heavy cream

3 cups Cheddar cheese (shredded)

Wskazówki

In a dutch oven over medium heat, saute garlic for one minute, until fragrant.

Add the chicken broth, heavy cream, and chopped cauliflower Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until cauliflower is tender.

Use a slotted spoon to remove about 1/3 of the cauliflower pieces and set aside.

Use an immersion blender to puree the soup with the remaining cauliflower.

Reduce heat to low. Add the shredded cheddar cheese 1/2 cup (56 g) at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.

Remove from heat. Add the reserved cauliflower florets back to the soup.

Wartości Odżywcze

• Kalorie: 312 kcal
• Tłuszcz Całkowity: 26 g
• Tłuszcz Nasycony: 8.3 g
• Tłuszcz Nienasycony: 4 g
• Cholesterol: 42.4 mg
• Sód: 308.4 mg
• Węglowodany Całkowite: 7.2 g
• Błonnik Pokarmowy: 1.5 g
• Cukry Całkowite: 2.5 g
• Białko: 14.2 g