Cauliflower Soup

ImageToday is one of those days when I wonder why they don’t call the wind chill factor the bone chill factor. It’s six above and falling with a northwest wind blowing at quite a few miles an hour.

Some might prescribe a bowl of potato soup for this weather. I love potato soup as much as the next person, but the calories and carbs are a bit much for me these days. If you’re in the same boat, or just looking for an easy option for mostly homemade soup, try cauliflower as a substitute for the taters.  

I sliced up a small onion, a carrot, and a stalk of celery, then sauteed everything in a couple of tablespoons of butter until they went limp. Sprinkled about a half-teaspoon of nutmeg on the veg-butter mix to bloom it. While that was going on, I trimmed the better part of a head of cauliflower into florets. Put that in the pot with about two cups of broth (chicken or veggie). Salt, pepper, let it go for about 20-30 minutes, then puree in a food processor or blender. Check for seasonings. You could garnish with cheese, bacon, green onions–whatever you’d use on potato soup.  

Not only was this lighter while being as filling, but I used up half of a carton of broth, a cauliflower head that needed using, and have enough for several meals. Yum.



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