Cheese Cauliflower Soup
Prep:
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Cook:
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Ingredients
1½ cups chopped carrots
1 cup chopped onion
1 large clove garlic
4 cups chicken stock or water
1½ tsp salt (if using water)
1½ cup yogurt, split
¼ tsp dill weed
½ tsp dry mustard
dash pepper
1½ cups sharp cheddar cheese
1½ cups cooked cauliflower, chopped
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192 grams cups chopped carrots
52 grams chopped onion
1 large clove garlic
950 ml chicken stock or water
1½ tsp (7.5 ml) salt (if using water)
355 ml yogurt, split
¼ tsp (1.25 ml) dill weed
½ tsp (2.5 ml) dry mustard
dash pepper
352 grams sharp cheddar cheese
160 grams cooked cauliflower, chopped
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Rating
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Dietary Therapies
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Combine chopped veggies (not the cauliflower) in a large pot.
- Add garlic, salt, and stock.
- Bring to a boil then cover and simmer for 15 minutes.
- Let cool 10 minutes.
- Blend in a blender 2 cups at a time until smooth.
- Return to pot and add half of the yogurt, cheese, dill, mustard, and pepper.
- Heat until cheese is melted.
- Before serving, add cooked cauliflower and the rest of the yogurt and reheat.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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