Enjoy the flavors of cauliflower and parmesan in this incredibly creamy soup. It’ll keep you warm and full on a Winter evening!

Ingredients

1lb cauliflower, cut into 1” florets (4 cups)
1 medium onion, chopped
2 stalks celery, finely chopped
4 Tbsp butter
2 cups chicken broth
1 cup milk
1 medium potato, peeled and cut into 1” dice
¾ cup grated Parmesan
¼ tsp pepper
pinch salt
Small grating of nutmeg
Chopped chives or parsley for garnish (if desired)

Method

Optional: Parmesan rinds. You can get these when you buy a block of Parmesan or they sell them individually at Whole Foods or many grocery stores. They impart a ton of flavor and will last in the fridge for up to 3 months.

Melt butter in 4-quart saucepan; add the onion, celery, and cauliflower. On medium heat, allow them to cook until softened, 8-10 minutes. Add broth and the Parmesan rind if you have one, cover and simmer until the cauliflower is tender. This will take about 15 minutes. At the end of cooking, remove the Parmesan rind.

Puree the cauliflower mixture in several batches in the food processor until very smooth. Rinse the saucepan and return the soup to the pan. Whisk in the milk and Parmesan, pepper, nutmeg and salt and cook over low heat until the cheese is melted and the soup is smooth. Sprinkle on chopped herbs if desired.

Serve.

Nutrition

Yield: 6 servings
Calories: 148
Total fat (g): 9
Protein (g): 7
Total Carbohydrate (g): 11
Total sugars (g): 4
Dietary fiber: (g) 2
Sodium (mg): 188

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The Anschutz Health and Wellness Center has partnered with Bistro Elaia, University of Colorado Health and the CU Cancer Center to create cooking classes that teach you how to prepare healthier and tasty foods. Get ready to get creative in the kitchen and expand your culinary horizons. All classes are held at 5:30 pm in the Demonstration Kitchen on the first floor of our facility. RSVP for our next class here.

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