Cauliflower Soup

 

Cauliflower – I love it. I usually like it raw dipped in ranch dressing or hummus.  I also like cream of cauliflower soup, but try not to eat it too much as I know heavy cream is not that great for your diet.  However, I saw a recipe from Ree Drummond (a.k.a. The Pioneer Woman) and tried her version of cauliflower soup. And I LOVED it!  My husband ate it every day for lunch and with dinner and then asked for more. Yes, it’s that good.  I make both versions now all at once. After step 8, I take some out and put it in a bowl for the healthy version and then cut the ingredients in half for steps 9-15 to make the creamier version.  Both soups also freeze well so you can have them for later.

Here we go:

Nutritious Cauliflower Soup

Ingredients:

1 head of cauliflower, washed and roughly chopped into florets

1 large onion, diced

2 carrots, peeled and diced

2 stalks of celery, diced

2 TBSP parsley (dried or fresh, if possible)

salt and pepper

1 quart low-sodium chicken broth (I like Progresso)

1 quart regular chicken broth

1 1/2 TBSP extra virgin olive oil

1 pat of butter

(For the creamy version – you will also need:

4 TBSP butter

2 cups of milk

6 TBSP flour

Directions:

1.  Using a large pot (I use a 6 quart one), heat the olive oil and pat of butter.

2.  Saute’ and season onion, carrots and celery with salt and pepper.  Cook until they are soft, about 7 minutes. (Don’t put too much salt in, especially if you are not using a low-sodium version.)

3. Add chopped cauliflower and parsley.

4. Mix well and cover.

5.  Let steam for about 15 minutes on low heat.

6.  Add chicken broth and bring to a boil.

7.  Lower the heat and let it simmer for 15 minutes.

8.  Using a potato masher, mash down cauliflower into small pieces.

At this point, if you want to keep it healthy, adjust seasoning and serve.

If you feel the need for some calcium or want a creamier version, continue on with this one, which is very close to Ree’s…

9. In a saucepan, melt 4 TBSP of butter.

10.  In a separate bow, whisk together 6 TBSP flour with 2 cups of milk.  Ree recommends whole milk which will make it nice and thick and creamy, but we use skim.

11. Add milk mixture to the melted butter, whisking the entire time.

12. Slowly add to the large pot of soup.

13.  Let simmer for 15 minutes and enjoy!

 

Ree adds half and half and serves it with sour cream.  I bet that is absolutely decadent!! For her recipe, go to http://www.thepioneerwoman.com