One of the staples in my diet, when I am trying to eat a little healthier and lose a little weight before the dreaded “bikini season”, is soup. I enjoy making and eating all kinds of soups from Italian Wedding to Sweet Pea soup and I find the most healthy and least fattening to be pureed vegetable soups. I love pureed vegetable soups not only because (being the veggie lover that I am) they are delicious in their simplicity, pureed vegetable soups are also one of those dishes that as long as you are careful not to add too much milk or butter when making it, you can eat as much of it as you want. Anything I can eat in abundance, especially when I am trying to drop a few pounds, makes it all that much more awesome.
This week I went on the hunt for a nice and simple recipe for Puree of Cauliflower Soup and found one that is not only incredibly easy to make, it also came out so well that I almost ate the entire batch last night by myself (no joke). However, as I kept the dairy I added to a minimum and on the low fat side and although I definitely feel asleep last night full and happy after devouring bowl after bowl of Puree of Cauliflower Soup, I woke up without one shred of guilt (best thing ever)! Here is the recipe in case you are looking for a nice and simple recipe for Puree of Cauliflower Soup:) Enjoy!
1 head of Cauliflower chopped
1 medium size onion chopped
2 cloves of garlic chopped
2 tbs fresh parsley diced
2 cups chicken or vegetable stock
1 cup milk
1 tbs butter
1- In a large pot, melt 1 tbs butter and add onions and 2 tsp salt to pot, cooking until tender over medium high heat for ~ 5 minutes
2-Add chopped garlic to pot and cook until fragrant, about 1 minute
3- Add chopped cauliflower to pot, stirring to combine ingredients, reduce heat to medium and cover, cook for ~ 3 minutes
4-Add two cups chicken/vegetable broth to pot and 1 tsp pepper , increase heat to high and bring to a boil, cover and cook for ~ 10 minutes or until cauliflower is soft
5-Pour contents of pot into blender and blend until smooth
6-Return pureed cauliflower soup to pot and add 1 cup non-fat milk, heat soup over medium heat until heated through
7-Ladel soup into bowl, top with diced parsley