Recently soups are my favorite dish. Maybe it is because I feel tired most of the time and perspective of cooking is not always as appealing as I would like it to be, or maybe it is just my laziness. Who knows. Regardless, the neat thing about soups is that they can be cooked quickly, in big batches and then frozen. To be honest I haven’t frozen this particular one (it was gone too fast), but lentil stew or bean soup freeze very well, and I would expect the same from cauliflower soup. I make sure to update this once I test it.
As you probably noticed this cauliflower soup does not provide to many calories, however somehow it is very comforting and filling. Maybe it is a cauliflower doing its magic!
Some of you are preparing Thanksgiving dinner, or procrastinating as I am. Just wanted to let you know that this one will be my first Thanksgiving dinner in all sense of the word. I am going to prepare it (will let you know later how it went) and have guests! How stressful this can be?! Having polite and understanding guests, in this situation especially, is a blessing. Wish me luck!
Ingredients:
- 7 medium potatoes
- 3 carrots
- 2 small cauliflowers OR one big
- 1 leek, white and light green parts (optional)
- 3 QT chicken broth*
- 1 bay leaf
- 1 cup chopped dill
- 6 tablespoons half&half
- 1 tablespoon flour
- salt and pepper to taste*
*Recently I’ve discovered Better than Bouillon – it tastes and works really well, however if you’re using the regular one do NOT add salt to the soup, as the bases tend to be on the salty side. Reduced sodium and organic options are also available. If you decide to try it, I recommend to check it first at your local grocery stores, as the price tends to be lower there than online.
Instructions:
- Peel, rinse and cut potatoes into cubes. Transfer into a soup pot.
- Peel and rinse carrots. Grate two of them using large holes of the box grater. The third one cut into thick discs. Add to the pot.
- Add chicken broth and bay leaf, bring to boil, and then simmer.
- In the meantime clean and divide cauliflower head into florets (or just cut into smaller pieces). Add to the pot and cook until tender. Remove from heat.
- Add chopped dill, mix well.
- In a small bowl mix half&half with flour (you can strain it to avoid small lumps of flour).
- Add slowly about 1 cup of hot soup, mix well. This step is necessary to prevent dairy from curdling.
- Once it is mixed well and warm, add to the pot and mix well. Heat up soup through, do not boil.
- Serve and enjoy!
Yield: ~12 cups
Nutritional Info (per cup): Cal 124, Prot 5g, Carb 30g, Fat 1g, Fiber 3.5g
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