I'm working at home today--not feeling great with an Autumn cold. Needed something fast but comforting for lunch, so I looked in the fridge. Ack--it's the 15th, time to use up the dying vegetables. This is a quick, healthy, low-fat version of the high-fat favorite.
Cream of Cauliflower Soup.
- Spray large soup pot with cooking spray, melt one Tablespoon butter on medium low heat.
- Coarsley chop 2 large carrots (scrubbed, not peeled). Add to soup pot and stir to coat.
- Coarsley chop one yellow onion and two to three stalks celery. (I had leaves left, so in they went). Add to soup pot and stir to coat.
- Clean and cut up a head of cauliflower. I break up chunks with my hands.
- Add one to two cloves garlic, smashed.
- Add one large (32 oz) tin chicken or vegetable stock--low sodium is recomended as this stock reduces. If you don't have low sodium then throw in a potato to take out some of that salt. Be sure to fish out the potato later.
- Bring to a boil and then reduce to a simmer for about 45 minutes.
- Take about 75% of the solids with some liquid and blend till smooth. Return to pot, and turn off heat. (It can burn now)
- Add about 1/4 cup 1% milk; more if you like your soup thinner.
- Add 1 tablespoon curry powder and lots of fresh black pepper. No salt should be needed.
- Top with parsley and a tablespoon of grated cheddar or colby jack cheese.