Leftover veggie soup!

First I cut up the cauliflower, peeled and cut the potatoes and cut them into smaller pieces, grated and sliced the carrot, and put ½ a red onion into a big pot with 4 cups of chicken stock. Bring to a boil and let simmer until the veggies are soft.

Transfer that to a blender (take the middle insert out to let the steam escape) and puree until smooth. Return that to the pot. Add 1 cup fat free half and half and 2 oz. of cheddar cheese. Add salt and pepper to taste. I also wanted it a little spicier, so I added about a tsp. of crushed red pepper flakes.

The taste was really good, I loved the flavors, but it was a little on the thin side. I think next time I would add a few more potatoes to thicken it up. But other than that, it’s a great way to clean out your fridge!

This is what it looks like when it’s cooking:

And after being blended together.

Makes 6 servings 1 1/4 cup per serving. Calories are 114, 3.4 fat, and 2.5 grams of fiber. It also has 69% of your Vitamin A for the day, so that’s cool!

What’s your go-to easy soup you make?