Creamy Cauliflower Weight-Loss Soup

Cook the Vegetables: In a large pot, combine cauliflower, carrot, celery, leek, water, and bouillon. Bring to a boil, then reduce heat and let it simmer for about 15 minutes or until vegetables are tender.

Make the Roux: In a separate saucepan, melt butter over medium heat. Stir in flour, salt, and pepper, cooking for 1-2 minutes until it forms a paste. Gradually whisk in the milk and cook until slightly thickened.

Blend the Soup: Use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier texture, blend only half and leave some vegetable pieces.

Combine Everything: Slowly add the milk mixture to the soup pot, stirring well. Simmer for another 5 minutes.

Add Cheese (Optional): Stir in shredded cheddar cheese until melted and creamy. Serve warm.

Serving and Storage Tips