Recipe: Cauliflower Soup

The holidays are a time for family, friends, and indulgence! You're also probably feeling the consequences....  What's better than soup to shake off the over-eating blues and also warm you up on a cold winter day? 

Here is the first of many soup recipes to come.  They are filling, but light on calories, so you can have multiple bowls with none of the guilt!

Serves 6

-2 tbsp olive oil
-1 tbsp of unsalted butter
-2 medium leeks
-1 large onion, diced
-1 celery rib, diced
-1 large head of cauliflower
-2 cloves of garlic, minced
-1 carton (900ml) of low sodium chicken broth
-1 tsp salt
-1/2 tsp white pepper
-1/4 tsp freshly ground nutmeg
-2 bay leaves
-1 1/2 cup 2% milk

• In a large pot over medium heat, add olive oil and butter.
• Trim roots and dark green portion off of leeks and discard.  Slice leeks lengthwise and wash any sand out between layers. Tip: Be sure to wash away from the root end so you don't push sand further in. Then slice leeks crosswise.
• Add leeks, onions and salt to pot.  Stir occassionally until they are softened but not browned (about 10 minutes).
• Meanwhile, remove and discard the thick bottom off the cauliflower and the green outer leaves.  Coasely chop the cauliflower into small florets.  Cut the stems into small pieces.
• Add cauliflower to the pot with the celery and garlic and saute for another 5 minutes.
• Add chicken stock and bay leaves and bring to a boil.
• Cover with a tight fitting lid and lower heat to medium-low.  Simmer for 20 minutes.
• Using an immersion blender (or working in very small batches in a regular blender*)  puree the vegetables until smooth.
• Whisk in 1 cup of milk, pepper and nutmeg. This is a very thick soup.  If you want a thinner consistency, add up to another 1/2 cup of milk.  Cover with lid again and simmer for another 10 minutes.
• Adjust seasoning to taste, and serve warm.  Optional garnishes: Fried onions, crumbled bacon, grated cheddar, or calorie free thinly sliced scallions.

*Always use caution when adding hot items to a blender. Never fill the blender carafe more than 1/4 way. Wrap the lid with a kitchen towl and do not fully close the lid when blending to allow steam to escape!

This recipe was adapted from a Canadian Living magazine recipe and only has about 60 calories per serving (without garnishes).

General Soup Tips:

- Let soup cool completely before storing in the fridge.

- When reheating soup, bring to a full boil for at least 10 mins.

- Soup always tastes better the next day!