Sunday, March 3, 2013

Creamy, comforting soup -- without the cream

You'll love this soup that substitutes cauliflower puree for cream.

RECIPE: Creamy Vegetable Soup
Serves 6 (~200 calories per serving)

1/2 bunch Swiss chard, stems removed, sliced into thin ribbons

1 head of cauliflower, core removed, cut into florets

2 tablespoons organic butter

1 medium sweet potato, peeled, roughly chopped

1 medium carrot, roughly chopped

2 stalks celery, roughly chopped

1/2 small yellow onion, peeled, diced

2 sprigs fresh thyme, stems removed

1 cup broccoli, roughly chopped

2 quarts vegetable broth

1/4 cup water

Salt and pepper, to taste

FOR SERVING: Toasted bread, optional
Freshly grated Pecorino Romano or parmesan cheese, optional

Steam cauliflower florets until just tender. Place cauliflower in a blender with 1/4 cup of water, 1 tablespoon of butter and blend until well combined. Season generously with sea salt and pepper. Blend again. Set aside.
Heat 1 tablespoon of butter in a deep pot over medium high heat. Add carrots, celery, and onion, cover and cook 5 minutes, stirring occasionally until vegetables are soft.
Add salt, pepper, thyme, sweet potatoes and broth to the pot. Cover and bring to a boil. Reduce heat back to medium and cook 25 to 30 minutes longer or until potatoes are tender. When potatoes are fork tender, add broccoli, cauliflower purée and remaining chard and cook for another 10 to 15 minutes stirring occasionally.
Serve with bread and cheese, or on its own.

1 comment:

  1. coconut milk is another great way! it adds fat but it is healthy fat!