3 C’s Soup #3 (Carrot, Cauliflower & Celery) W/Cheese
Carrots were originally purple in color and were domesticated in Afghanistan around the 10th century.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 200 gram Carrot
- 300 gram Cauliflower
- 150 gram Celery
- 100 gram Cheese
- 4 cup Vegetable broth
- 1 piece Onion
- 2 clove Garlic
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until fragrant.
- Add diced carrot, cauliflower florets, and celery. Stir and cook for 5 minutes.
- Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
- Return the soup to the pot and heat over low heat. Stir in grated cheese until melted and well combined.
- Season with salt and black pepper to taste.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.