Cauliflower and Cheddar Cheese Soup


SERVING SIZE 230 g ( 1 cup )


  • 3 cups (300g) cauliflower florets
  • 1 Tbs butter or margarine
  • 1/2 (100g) small onion, chopped
  • 1 clove garlic, minced
  • 2 tsp CBF Chicken Consomme
  • 1 cup water
  • 3/4 cup non-dairy creamer
  • 3 Tbs CBF Shake `N` Cheese
  • Salt & pepper to taste
  • Cut cauliflower heads into florets. In a large saucepan steam the cauliflower florets until tender. Drain well.
  • Melt butter in a 4 quart soup pot over medium-low heat. Saute onion and garlic in the butter until tender. Add water and Chicken Consomme. Remove pot from heat to cool.
  • Using an electric blender, add about seventy-five percent of the cauliflower florets (set the remaining florets aside) and onion-garlic mixture and blend until smooth.
  • Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat.
  • Pour non-dairy creamer into the pot and stir well. When the mixture is simmering, mix in the remaining cooked florets and Shake `N` Cheese.
  • Stir until the soup has thickened. Season with salt and pepper.
Per Recipe Per Serving
Phe, mg 320 80
Leu, mg 552 138
Protein, g 10.4 2.3
Calories 560 140