Cauliflower Soup

Cauliflower Soup

Cauliflower Soup

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.

Serve with a drizzle of olive oil on top.

Serve with a drizzle of olive oil on top.

A serving of this soup is 1 3/4 cup, with 93 calories, 3 g. fat, 12 g carbohydrate.

CAULIFLOWER SOUP

Very few ingredients.

Very few ingredients.

Yield: 4 servings

Ingredients:

  • 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

Directions:

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.

Cook the cauliflower in the chicken broth.

Cook the cauliflower in the chicken broth.

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.

Puree the cooked cauliflower with a blender.

Puree the cooked cauliflower with a blender.

Cauliflower Soup

Cauliflower Soup

 

SOURCE: adapted from Skinny Taste

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7 responses

  1. Too true! There’s nothing quite like a big pot of soup simmering on the stove to take the chill off, is there? Just like curling up in front of a fire, I swear, it’s almost buried in our genes; )
    (Thanks for all the Cauli-Info this week: )

    Like

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