Once again, we’re nearing sweater-shedding season and those holiday pounds are coming home to roost. But weight-loss doesn’t have to be painful. Starting a meal with a bowl of soup takes the edge off hunger, keeping you from inhaling two helpings of the main course. And, of course, soup can become a main course.
This low-cal CAULIFLOWER SOUP recipe is full of flavor and fills you up enough to leave the table sated. It’s, also, very quick and easy to make.
CAULIFLOWER SOUP – makes about 5½ cups
- 6 T butter, divided
- 1 shallot, chopped
- 1 cup onions, chopped
- 1½ tsp salt
- 1 head cauliflower
- 4½ cups water
- 1/2 tsp sherry vinegar
- 3 T chives, chopped
- 1 T lemon juice
In a 4 quart or more sized pot, melt 3 T butter over medium heat. Add in the shallot, onions, and salt. Sauté until onions are soft, but not brown – about 7 minutes. Cut out stem core from cauliflower. Remove and discard the outside area – you’ll see a difference in color – then slice up the remaining core. Cut the head into 1/2″ slabs. Remove 1 cup of cauliflower florets and cut into about 1/2″ pieces – these will become garnish. Set them aside.
Put half of the slabs and all of the core pieces into the pot with the onions. Add in the water and bring to boil. Reduce heat to maintain a simmer. Cook, uncovered, for 15 minutes. Add in the rest of the cauliflower, bring to boil, reduce heat to maintain a simmer, and cook another 15 minutes, uncovered. While the soup is cooking, prepare the garnish: Into a small skillet, melt the remaining 3 T butter. Add in the garnish cauliflower pieces and sauté over medium/high until golden brown – about 7-9 minutes. With slotted spoon remove cauliflower bits to a small bowl. Stir in the sherry vinegar and a pinch of salt. Save the butter in the skillet – that will be garnish, too.
Once the soup has cooked, pour it into a blender and purée. You may need to do this in batches if you don’t have a large blender. The soup is hot, so don’t overfill the pitcher. Start blending at a very slow speed, working your way up, so it doesn’t splatter. Clean out pot and add the pureed soup. Stir in the lemon juice. Taste for seasoning – I add at least a tsp of salt and some ground pepper.
To serve, ladle soup into bowls, add in some cauliflower pieces, sprinkle on chives, and drizzle with a little butter from the skillet. (If you want to cut down on calories, don’t do the butter drizzle.)