Lunche for 8

Cauliflower Soup

Name: Cauliflower Soup
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 head cauliflower; 1 carrot; 1/4 cup chopped celery; 1/4 cup chopped onion; 1 1/4 cups chicken broth or vegetable broth; 3 tbsp butter; 3 tbsp all-purpose flour; 3/4 tsp salt; 1/8 tsp black pepper; 2 cups 2% milk; 1 cup shredded cheddar cheese; 3/4 tsp hot pepper sauce (optional)

$3.48for 430 minServes 8

Cauliflower, vegetables, broth, milk, and cheddar simmer together before blending into a smooth, warming soup.

Photo: the-girl-who-ate-everything.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Cauliflower, 1$3.29 each typical	1	$3.29Typical price
	Carrots, 0.15 lb$1.09/lb typical	0.15 lb	$0.17Typical price
	Celery, a little$2.29 each typical	a little	$0.14Typical price
	Onions, a little$1.29/lb typical	a little	$0.10Typical price
	Broth, 10 oz$0.07/oz typical	10 oz	$0.73Typical price
	Butter, 1.5 oz$0.40/oz typical	1.5 oz	$0.60Typical price
	Milk, 17 oz$0.04/oz typical	17 oz	$0.68Typical price
	Cheddar and shredded cheese, 4 oz$0.30/oz typical	4 oz	$1.20Typical price
Total for the servings shown		$6.97

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices
Swap cheddar and shredded cheese for mozzarellaabout the same price
Swap milk for almondabout $0.01/oz more at typical prices

Pantry staples you likely have

FlourSalt and pepper

Not included in the cost.

30 minstart to table
Easydifficulty
8servings as written
$typical cost tier

American Vegetarian Budget Lunches Cold-weather comfort Winter

Typical price

$0.87 per serving$3.48 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 head cauliflower
1 carrot
1/4 cup chopped celery
1/4 cup chopped onion
1 1/4 cups chicken broth or vegetable broth
3 tbsp butter
3 tbsp all-purpose flour
3/4 tsp salt
1/8 tsp black pepper
2 cups 2% milk
1 cup shredded cheddar cheese
3/4 tsp hot pepper sauce (optional)

Steps

Melt the butter in a large pot over medium heat, then cook the carrot, celery, and onion for 5 minutes.
Whisk in the flour, salt, and pepper, and cook for 1 minute.
Gradually whisk in the broth and milk until smooth.
Add the cauliflower and simmer uncovered over medium-low heat for 15 minutes until tender.
Blend the soup until smooth, then return it to the pot if needed.
Stir in the cheddar and hot pepper sauce, and heat for 3 minutes until the cheese melts.