Cauliflower broth

Preparation time: 10 minutes

Cooking time: 20 minutes 

Ingredients:  

• Cauliflower – one head, broken into florets
• Carrot – one, shredded
• Celery – ¼ cup, chopped 
• Water – 2 ½ cups 
• Chicken bouillon – two tsp 
• Butter – three tbsp 
• All-purpose flour – three tbsp 
• Salt – ¾ tsp 
• Pepper – 1/8 tsp 
• Milk – two cups 
• Cheddar cheese – one cup, shredded 
• Hot pepper sauce – half to one tsp, optional 

Instructions: 

1. Mix the bouillon, water, celery, carrot, and cauliflower into the Dutch oven and boil it. Lower the heat and cover the Dutch oven with a lid.
2. Let simmer for twelve to fifteen minutes until tender.
3. Add butter into the saucepan melt it over medium flame. 
4. Add pepper, salt, and flour and stir well. Then, add milk and boil it over medium flame. Cook for two minutes until thickened.
5. Lower the heat. Add cheese and hot pepper sauce and stir well. Add cauliflower mixture and mix well.
6. Pass the broth through a strainer and place it into the bowl.
7. Serve and enjoy! 

Nutrition:  

Calories: 159 kcal

Carbohydrates: 10g

Protein: 7g

Fat: 11g