A cold stormy day calls for hot soup. We were hit with an unexpected snow storm the other day that threw everyone into a tizzy. What is it that is so often said about the last day of March, “out like a lamb”? Not this one. The lion roared again and tied up traffic for miles with multiple accidents. What did I do? I stayed home and sent a barrage of e-mails to the Weather Goddess. Enough is enough, Mother Nature. Check your calendar; it’s Spring!! 😀
Mr. D was so thankful for a steaming hot bowl of soup. He said it hit the spot. This soup is healthy and light. It has a creamy texture from the cauliflower and would lead you to think it was loaded with cream, but there’s not a drop of cream in it. I served it with a drizzle of olive oil on top. It would make a light lunch or first course or serve with a sandwich for a full meal as I did.
A serving of this soup is 1 3/4 cup, with 93 calories, 3 g. fat, 12 g carbohydrate.
Yield: 4 servings
- 1 tablespoons butter
- 1/2 cup chopped onions
- 1 tablespoon all-purpose flour
- 4 cups reduced sodium chicken broth, (vegetarians can use vegetable broth)
- 1 medium head of cauliflower chopped into florets (1 1/2 – 2 pounds)
- kosher salt, pepper and nutmeg to taste
1. In a large saucepan or soup kettle, melt the butter over low heat. Add the onions and sauté until soft, about 3 minutes. Add the flour and cook about 1 to 2 minutes.
2. Add the chicken broth and cauliflower and increase heat to medium-high. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Turn off the heat.
3. Puree with an immersion blender until smooth, or use a regular blender and puree in small batches. Season with salt, pepper and nutmeg to taste.
SOURCE: adapted from Skinny Taste