Get the vegetables ready.
Cut and prepare the leek, making sure to get rid of any dirt.
In a large pot, mix together the cauliflower pieces, grated carrot, chopped celery, chopped leek, water, and bouillon. Heat the mixture until it boils.
Lower the temperature, put a lid on, and let it cook gently for 12-15 minutes, or until the vegetables are soft. Do not empty.
Make the cheese sauce.
In a big pot, melt the butter on medium heat.
Mix the flour, salt, and pepper until the mixture is even.
Slowly pour the milk while stirring continuously.
Heat the mixture until it boils, cook and stir for around 2 minutes or until it thickens.
Lower the temperature and mix in the grated cheddar cheese until it melts. You can add spicy sauce if you want.
Mix and serve.
Mix the cheese sauce with the cauliflower and leek mixture in the pot.
Warm the soup slowly, stirring from time to time, until it is thoroughly mixed and hot.
To help or assist.
Put the soup in bowls and serve it while it's hot.
Savor this tasty soup with a piece of crunchy bread or a small salad.
Ideas for how to serve.
Enjoy with some crunchy bread or a green salad.
Add more shredded cheese or a bit of hot sauce on top for extra taste.
Tips for Cooking
To make the soup smoother, you can use a hand blender to blend some or all of it.
You can also include vegetables such as broccoli or peas to get more nutrients and have a wider selection.
If you like a stronger taste, you can use whole milk or half-and-half instead of 2% milk.
Health Benefits of Food
Cauliflower is rich in vitamin C, vitamin K, and fiber.
Leeks have a gentle and sweet taste and are rich in vitamins A and K.
Carrots provide beta-carotene and antioxidants to the soup.
This soup is rich in calcium and protein from the milk and cheese.
Information about what you eat.
Someone who does not eat meat. Use a vegetable stock cube to make this soup suitable for vegetarians.
Without gluten: Replace the regular flour with a gluten-free flour mix.
Free of nuts. This recipe does not contain nuts.
Tips for storing items.
Keep any extra food in a sealed container in the fridge for a maximum of 3 days.
Warm up on the stove or in the microwave before serving.
You can also freeze this soup for one month. Defrost and warm up before serving.
Reasons to Love This Recipe
It is smooth, comforting, and very tasty.
The mix of soft vegetables and creamy cheese sauce is very tempting.
Great for a simple and fast dinner during the week or a comfortable lunch on the weekend.
End.
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