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Ginger Soy Chicken


6 people


20 mins


This delightful Cauliflower Soup combines tender cauliflower florets, delicate shreds of carrot, and earthy celery within a creamy, and cheesy infused base.


– 1 medium head cauliflower (broken into florets) – ▢1 carrot (shredded ) – ▢1/4 cup celery (chopped into small pieces) – ▢2 1/2 cups water – ▢2 teaspoons chicken bouillon – ▢3 tablespoons butter – ▢3 tablespoons all-purpose flour – ▢3/4 teaspoon salt – ▢1/8 teaspoon pepper – ▢2 cups milk – ▢1 cup shredded cheddar cheese

Step 1

– In a heavy-bottom pot, combine cauliflower florets, shredded carrots, and celery. Add water and chicken bouillon to the pot, and bring it to a boil. Reduce the heat to medium, and let the mixture simmer for 10 to 15 minutes until the vegetables are tender.

Step 2

– Meanwhile, prepare the cheesy soup base in a separate saucepan, melt butter, and stir in all-purpose flour, salt, and pepper until well mixed. Gradually add milk into the milk and flour mixture while stirring constantly. Continue cooking over medium heat, stirring for about 2 minutes until the mixture thickens and no lumps remain.

Step 3

– Add shredded cheddar cheese to the milk mixture and stir until the cheese is fully melted.

Step 4

– Pour the cheese mixture into the vegetable soup, and stir to combine well. Garnish with freshly chopped parsley and a sprinkle of chili powder if desired. Serve the creamy cauliflower soup immediately and enjoy!

Thick Brush Stroke



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