Cauliflower Soup

December 11, 2011 by Coreen Reinhart
Filed under Recipes

It is just about the season for soup. Soup can be an incredibly healthy start to a meal or sometimes even an entire meal in itself. It fills you up, gets you to eat vegetables, and besides, what’s more comforting then a hot bowl of soup on a cold winter evening? For a hearty soup, I love blending together an assortment of vegetables together in broth, then adding tons of fresh garlic and spices. Its so easy to get a rich, thick soup using just vegetables, I don’t know why people so often bother to add cups of cream. Because I am mildly obsessed with cauliflower, this soup here is one of my absolute favorites. It looks/tastes just like a potato soup but is much lighter, and depending on the add-ons you sprinkle on top, you could fool people into thinking they are eating baked potato soup.

Ingredient:

One container of vegetable broth (32oz)

2 heads of cauliflower chopped up

3 mild white onions

3 cloves of garlic

3 oz of soft goats cheese

2 tablespoons of non-fat Greek yogurt

½ teaspoon of pepper

Salt to taste

To sprinkle on top: turkey bacon, cut up scallions, parmesan or mozzarella cheese, or a dollop of Greek yogurt

Directions:

Coarsely cut up the cauliflower, onions, and simmer in the broth for about 40 min (be sure to cover the pot with a lid).Turn off the heat, add in crushed garlic and using a hand blender, blend all the ingredients together. Stir in the goat cheese and yogurt and reheat the soup, but be careful not to simmer or boil it, otherwise the soup will start to separate because it now contains dairy. Serve hot with any additional topping sprinkled on.

cauliflower-soup