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With Winter slowly getting closer, time to think of …. “fireplace and cuddling up with the steamy goodness of comfort food!”

Cauliflower Soup

  • 1 head cauliflower 
  • medium carrot (shredded, about 1 cup)
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 2 1/2 cups chicken broth 
  • 3 tablespoons Coastal View Butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups Low Fat Coastal View UHT Milk
  • 1 cup shredded cheddar cheese
  • 1 teaspoon hot pepper sauce (optional)

To make this cauliflower soup recipe, first simmer all the veggies until tender. Make a roux with butter, flour, and milk and slowly whisk into the veggie mixture. Stir in the cheese.

  1. In a large pot, combine the cauliflower, carrot, celery, onion, and chicken broth. Bring mixture to a boil then reduce heat; Cover and simmer for 12-15 minutes or until vegetables are tender. In another large saucepan, melt the butter for the roux. Stir in the flour, salt and pepper until smooth. Whisk the milk in slowly. Bring to a boil over medium heat; Cook and stir the mixture for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted.
  2. Puree about 2 1/2 cups of the soup in the blender and pour back into the soup. This makes the soup extra creamy.