Delicious Low Calorie Cream of Cauliflower Soup
by Marjan
....without any dairy! This recipe will render the comfort and satisfaction of a cream base soup, minus the dairy and calories.
Delicious healthy recipes prepared in less than an hour with minimal ingredients are golden for my busy life's schedule. Especially weeknights after work, I don't want to mess with too many ingredients and cooking techniques. Recipes in which I can place all of my ingredients in a pot and eat by the time I have changed into my comfortable PJ's, washed-up, and set the table are the best.
Unlike most creamy soups requiring dairy products such as cheese or milk, I have omitted these ingredients and substitute with just one potato to give richness and depth of texture. Basic ingredients are: cauliflower, potatoes, carrot, onion, garlic, vegetable broth, thyme, lemon juice, salt and pepper.
Easy? You bet! Double the ingredients and make a larger batch to use through out the week. Depth of flavor, healthy, low in calorie, and delicious! This is a complete and delicious soup. Enjoy!
Serves 4
Ingredients
1 onion; finely chopped
2 cloves of garlic; minced
1 large potato; peel and chopped into small pieces
1 cauliflower; chopped into small pieces
1 carrot; peel and thinly sliced
1 lemon
1/2 teaspoon dried thyme; crushed
4 tablespoons extra virgin olive oil (quality organic butter may be substituted)
3 to 4 cups vegetable broth (chicken broth may be substituted)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
**herb of your choice to garnish such as scallions or parsley
** toasted herb bread such as rosemary and olive oil
Immersion or counter top blender to puree
In a medium size pot over medium low heat, sauté onions in oil (or butter) until translucent (7-8 minutes). Add minced garlic and sauté for a couple of minutes followed by thyme, salt, pepper, potato and cauliflower. Add 3 cups of broth, raise heat to high, and boil for 7-8 minutes. Lower temperature to medium low and cook ingredients for additional 10 minutes until all the vegetables are cooked soft. Using an immersion blender, puree all ingredients until a smooth and creamy consistency is delivered. Add more broth if soup is too thick. Add chopped carrots and juice of lemon; cook for additional 5 minutes. Serve in individual bowls and garnish with herbs and black pepper. Toasted herbed bread accompanies this soup nicely.
....without any dairy! This recipe will render the comfort and satisfaction of a cream base soup, minus the dairy and calories.
Delicious healthy recipes prepared in less than an hour with minimal ingredients are golden for my busy life's schedule. Especially weeknights after work, I don't want to mess with too many ingredients and cooking techniques. Recipes in which I can place all of my ingredients in a pot and eat by the time I have changed into my comfortable PJ's, washed-up, and set the table are the best.
Unlike most creamy soups requiring dairy products such as cheese or milk, I have omitted these ingredients and substitute with just one potato to give richness and depth of texture. Basic ingredients are: cauliflower, potatoes, carrot, onion, garlic, vegetable broth, thyme, lemon juice, salt and pepper.
Easy? You bet! Double the ingredients and make a larger batch to use through out the week. Depth of flavor, healthy, low in calorie, and delicious! This is a complete and delicious soup. Enjoy!
Serves 4
Ingredients
1 onion; finely chopped
2 cloves of garlic; minced
1 large potato; peel and chopped into small pieces
1 cauliflower; chopped into small pieces
1 carrot; peel and thinly sliced
1 lemon
1/2 teaspoon dried thyme; crushed
4 tablespoons extra virgin olive oil (quality organic butter may be substituted)
3 to 4 cups vegetable broth (chicken broth may be substituted)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
**herb of your choice to garnish such as scallions or parsley
** toasted herb bread such as rosemary and olive oil
Immersion or counter top blender to puree
In a medium size pot over medium low heat, sauté onions in oil (or butter) until translucent (7-8 minutes). Add minced garlic and sauté for a couple of minutes followed by thyme, salt, pepper, potato and cauliflower. Add 3 cups of broth, raise heat to high, and boil for 7-8 minutes. Lower temperature to medium low and cook ingredients for additional 10 minutes until all the vegetables are cooked soft. Using an immersion blender, puree all ingredients until a smooth and creamy consistency is delivered. Add more broth if soup is too thick. Add chopped carrots and juice of lemon; cook for additional 5 minutes. Serve in individual bowls and garnish with herbs and black pepper. Toasted herbed bread accompanies this soup nicely.
