I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? In a veiled attempt to get more home cooked meals (okay, I admit, it’s a pretty thin veil, lol) I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
This week’s recipe is our new cold weather favorite. It’s warm, it’s creamy and suprise, suprise, it’s healthy! Both my Mom and I have vowed that 2012 is our year to get fit, so if you’re on the same track you’ll be happy to know that this recipe has less than 400 calories for the entire pot.
Ingredients:
- (1) medium head cauliflower, any variety, cored and chopped into similar sized chunks
- (1) medium yellow onion, or three large shallots
- (1) 32 ounce carton chicken or vegetable stock/broth, low salt or unsalted
- (1) carrot (optional)
- Olive oil, vegetable oil or clarified butter (ghee)
- Sea salt and pepper
Start by chopping up the onion/shallots, carrots and cauliflower, taking care to remove the heart of the cauliflower head.
Heat up the olive oil, vegetable oil or clarified butter until translucent.
Add chopped cauliflower and pour in chicken or vegetable broth. If you’re using white cauliflower and want to add a little color, cut up a carrot and throw it in. The carrot will add a little sweetness and make the soup a pleasing orange color when pureed. Bring to a simmer. Place a lid partially on the pot and let cook until the vegetables are totally tender (as if they were potatoes and you were cooking them to mash), around 30 to 40 minutes. Taste your broth to determine whether you think salt and/or pepper maybe needed; add to taste.
You can then puree this soup in either a blender or using an immersion blender (we love this one here!
). If you use a regular blender, make sure you don’t fill the blender too full and put a towel over the blender top. Hot liquids can cause a blender lid to blow off, creating a huge mess and possibly burning you and anyone else in the vicinity. The soup should be full-bodied and creamy. If it’s too thick, add a little more stock. If it’s too thin, put it back in the pot and allow it to reduce until it reaches your desired consistency.
). If you use a regular blender, make sure you don’t fill the blender too full and put a towel over the blender top. Hot liquids can cause a blender lid to blow off, creating a huge mess and possibly burning you and anyone else in the vicinity. The soup should be full-bodied and creamy. If it’s too thick, add a little more stock. If it’s too thin, put it back in the pot and allow it to reduce until it reaches your desired consistency. The soup is good with a dollop of sour cream or sprinkled with chopped, cooked bacon bits and a little cheese.
Enjoy!