Cauliflower Cheese Jalapeno Soup
Servings: 6 servings
A creamy cheesy soup with a kick of jalapeno for a bowl of comfort food
- 1 head cauliflower cut into florets
- 2 tablespoons olive oil
- 1 medium onion peeled & chopped
- 3 cloves garlic peeled & chopped
- 4 jalapeno peppers deseeded & chopped
- 500 ml stock - either vegetable or chicken
- 2 cups Cheddar cheese grated
- 1 teaspoon salt
- 1 teaspoon black pepper
Heat the olive oil in a large saucepan on a medium heat and add the cauliflower florets. Cook for about 5-8 minutes, turning frequently until slightly golden in colour.
Add the onion, garlic and jalapeno and cook for a further 3 minutes.
Add stock and bring to the boil, cover, and simmer for about 20 minutes until the cauliflower is tender.
Add the cheddar cheese and season to taste. Cook for about 5 minutes until the cheese has melted.
Remove from the heat and blend either by using a hand blender or pouring the soup into a blender.
Serve, slurp and enjoy!
Other grated cheese can be used. Try a Gruyere.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 180kcal | Carbohydrates: 6.2g | Protein: 11g | Fat: 13g | Fiber: 2.1g