Instructions
Step 1: Prepare the Vegetables
Clean and Chop: Rinse and chop the cauliflower, leek, carrot, and celery.
Simmer Vegetables: In a Dutch oven, add the chopped vegetables, water, and bouillon. Stir and bring to a boil. Cover and simmer for 12-15 minutes, or until vegetables are tender. Do not drain.
Step 2: Make the Cheddar Slurry
Melt Butter: In a large saucepan, melt butter over medium heat.
Add Flour & Seasoning: Stir in flour, salt, and cumin, creating a smooth paste.
Add Milk: Slowly whisk in milk, ensuring the mixture is smooth.
Thicken & Add Cheese: Continue stirring until the mixture thickens. Gradually add shredded cheddar, stirring until it melts. Add hot sauce if desired.
Step 3: Combine and Serve
Combine Mixtures: Pour the cheddar slurry into the Dutch oven with the vegetable mixture. Stir well and simmer over low heat until thoroughly heated.
Serve: Ladle the soup into individual bowls and garnish with additional shredded cheese or hot sauce if desired.
Nutritional and Health Benefits
This Cauliflower, Leek, and Cheddar Soup brings the goodness of fiber, vitamins, and minerals to the table.
Cauliflower is rich in vitamins C and K, promoting immune health and strong bones.
Leeks offer vitamin A and antioxidants, contributing to eye health and anti-inflammatory benefits.
Carrots provide beta-carotene, essential for healthy skin and vision.
Cheddar Cheese and Milk add protein and calcium, essential for strong bones and sustained energy.
This soup provides a balanced mix of essential nutrients that support a healthy lifestyle.
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