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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVhEgU78zbyrm5nAzlnaWs5lziy2KmIuegZXiFEtWIepMfsqSUL7AXDvxOi3oJqYVoe_ZlgCrdu8qfr2o91Aa-6_0d1IYZjBd9Qm-7TSdh55van1mQ5ZsYM6Zfn2PQgU3Resf9EGBPgm0/s640/fullsizeoutput_3eae.jpeg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVhEgU78zbyrm5nAzlnaWs5lziy2KmIuegZXiFEtWIepMfsqSUL7AXDvxOi3oJqYVoe_ZlgCrdu8qfr2o91Aa-6_0d1IYZjBd9Qm-7TSdh55van1mQ5ZsYM6Zfn2PQgU3Resf9EGBPgm0/s640/fullsizeoutput_3eae.jpeg)
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.