CAULIFLOWER SOUP
This cauliflower soup is so simple and yet so full of flavor. It has a creamy, thick texture that makes it super satisfying and yet there is zero cream or starch in the recipe, which means you can feel free to go for seconds or even thirds!
We love pairing this dish with half a sandwich for lunch or serving it as a soup course for dinner. It can also be a great snack if you sprinkle on some pumpkin seeds or serve it with a dollop of Greek yogurt. Either way, it is an excellent option for getting in your non-starchy vegetables!
INGREDIENTS: (serves 4)
2 tbsp olive oil
1 medium yellow onion, diced
1 stalk of celery, diced
2 carrots, diced
1 head of cauliflower, cut into florets
32 fl oz low-sodium vegetable broth
3/4 tsp salt
black pepper to taste
DIRECTIONS:
In a stock pot, bring water to a boil and cook cauliflower for 2 minutes. Then strain cauliflower and set aside.
In the same (now empty) stock pot, heat oil over medium-high heat. Add in onion, celery, and carrots and sauté until tender, for about 3 minutes.
Add in cauliflower and broth. Turn heat to up bring the liquid to a boil, and then cover and reduce to a simmer. Cook until all vegetables are fork tender, for about 5 minutes.
Blend liquid — either by using an immersion blender or a traditional blender. If using a traditional blender, work in batches and put blended liquid back into pot. (Make sure not to burn yourself!)
Season with salt and pepper.
4Q Journaling Guide: This dish counts as a non-starchy vegetable.