Soups are comfort foods on cold days and are loaded with nutritious vegetables. You will love the creamy broth in this soup.
Makes 6-8 servings
1 medium head cauliflower, broken into florets
2 medium carrots, sliced
1 cup broccoli florets
1/4 cup chopped celery
4 cup chicken or vegetable broth
3 Tablespoons butter
3 Tablespoons all purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried parsley flakes
2 cups milk
1 cup shredded white or yellow cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional
Place the cauliflower, carrots, broccoli and celery into a large saucepan. Pour in the broth. Bring the mixture to a boil then reduce the heat and simmer for 10-12 minutes until the vegetables are tender but not soft. Shut off and set aside.
Melt the butter in another large saucepan over medium heat, stir in the flour, salt and pepper and cook for 2-3 minutes until smooth.
Add the milk a little at a time, stirring in to combine. Bring the mixture to a boil and cook for a few minutes until thickened. Reduce the heat to low and add the cheese.
Add the boiled vegetables and their broth to the creamy sauce and gently stir in until combined. Bring the soup to a boil then shut off.