No Guilt Creamy Cauliflower Soup

It’s 2013; a fresh start. You’ve no doubt made those tyical commitments to yourself: learn a skill, quit [insert vice here], be less stressed…and the one that gets me every year, lose weight. Looking back on my 2012 resolutions, I don’t think I did too bad. Three out of four isn’t bad. I didn’t learn to sew. When it comes to the goals section, my RBI isn’t so great. We’ll save the new goals for another post.

In the meantime, I want to give you a recipe that will satisfy the craving, and the need for a hot delicious bowl of soup. The kind of soup that you savor and will warm you right up after coming in from the cold. I mentioned it’s creamy, but here’s the great part- no cream. No cream or butter, to me at least, means no guilt. And, depending on your portion size, you’re coming in on less than 200 calories per serving. (Between 130-190)

Creamy Cauliflower Soup

So here you go- original inspiration fron Deb Perlman:

Ingredients:

1 large head of fresh cauliflower
4 cups (1 quart) of organic low sodium chicken stock
1 small onion
4 large cloves garlic
1/2 cup grated parmesan
1/2 tsp of red pepper flakes (optional)
sea salt and fresh cracked black pepper to taste
Creamy Cauliflower Soup
To Prepare:

  1. Core the head of cauliflower and remove all the leaves.
  2. Roughly chop the cauliflower and set aside. Mince the garlic, and chop the onion.
  3. In your large pot or soup pot, heat the olive oil  on medium heat; add red pepper flake (optional) and let the oil take on a little of the flavor, before adding garlic and onion. Cook until onion is tender.
  4. Add the chicken stock and cauliflower to the pot and bring to a boil.
  5. Reduce heat and simmer for 15-18 minutes, until the cauliflower breaks apart easily with a spoon.
  6. Remove from heat and in small batches, using a blender, puree the cauliflower mixture, and return it to your original pot. (Make sure your blender is approved for hot foods)
  7. Add the parmesan, and salt and peper to taste and stir until smooth.
  8. Serve with a pinch of red pepper flakes, fresh cracked pepper, or a sprinkle of parmesan on top.

The result was quite delicious, and the leftovers were great heated up for lunch the next day, and the day after. I’m definitely going to be doing more large batch  soups, soon, because I love being able to just grab a pre-portioned container out the fridge and bring it to work. It could also be modified easily to be vegetarian, by subbing chicken stock for vegetable stock, although I have not tried it. Simple, healthy, and budget friendly. Stuff we all need in the new year, right?

Cheers to a happy healthy 2013!

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