March 15, 2017
"The original recipe, from Taste of Home, included cheddar cheese. But we had a taste test last night, with the following results: 3 liked it best without the cheese, 2 liked it with cheese and 1 was too diplomatic to cast a vote :) I definitely prefer it without the cheese. BE CAREFUL on adding the carrot. I tried it with two good sized carrots and they took over the taste as well as making the soup too thick to add the roux."
- Serving Size: 1 (244.4 g)
- Calories 120.7
- Total Fat - 7.6 g
- Saturated Fat - 3.5 g
- Cholesterol - 11.8 mg
- Sodium - 100 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 2.7 g
- Sugars - 5.1 g
- Protein - 2.7 g
- Calcium - 38.3 mg
- Iron - 0.6 mg
- Vitamin C - 38.1 mg
- Thiamin - 0.1 mg
Heat oil and butter over medium heat, add onion and carrots and saute until soft.
Add garlic and saute a few more minutes.
Add a bit of salt at each stage of the recipe, with a bit more at the end if needed. I use a total of 1 1/2 teaspoons kosher salt for the entire recipe.
Add the cauliflower, then just enough water to barely cover the veggies.
Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.
Select a pan to make the roux (white sauce). I use a large, wide pan, large enough to hold the roux plus the vegetable soup.
Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat.
Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.
Add the spices, salt and pepper to taste.
Tips & Variations
- I use a 4 quart pan with lid for the vegetables and a 3 quart pan without lid for the roux.