While we didn’t test it with cauliflower, the texture is similar enough to broccoli, so it should work. Whatever vegetable you choose to add, consider its texture to avoid adding it too soon. For example, if you decide to include green beans or spinach, be mindful not to add them to the soup right away, as they may become mushy from cooking too long.<\/p>" } } , { "@type": "Question", "name": "Can I swap the sharp Cheddar for a different cheese?", "acceptedAnswer": { "@type": "Answer", "text": "
You can definitely give it a try. We found that the shredded 2% reduced-fat sharp yellow Cheddar cheese worked particularly well in this recipe. However, you might want to experiment with other options such as mild Cheddar, Gruyère, Monterey Jack or pepper Jack. Keep in mind that your choice of cheese may affect the overall calorie count of the dish.<\/p>" } } , { "@type": "Question", "name": "How should I store and reheat leftovers?", "acceptedAnswer": { "@type": "Answer", "text": "
Store the soup in airtight containers in the refrigerator for up to 4 days. When you’re ready to reheat it, you can do so on the stovetop over medium-low heat, stirring occasionally, or in the microwave using 30-second intervals. The aim is to warm the soup to your liking without overheating it, which could cause it to curdle.<\/p>" } } , { "@type": "Question", "name": "Is processed meat bad for you?", "acceptedAnswer": { "@type": "Answer", "text": "
Excessive consumption of processed meats<\/a> like bacon can increase your risk of cancer, according to research. If you'd like to limit your consumption, you can leave the bacon out. The soup has plenty of savory flavor without it.<\/p>"
}
}
]
} ] }
]