Creamed Soup in a Snap!
I love soup and so I’ve devised a few easy and FAST recipes that meet my low sodium, low fat, high flavor requirements.
For the photos, I used the ever-so–trendy orange cauliflower, but the recipe suits a few other veggies as well. Lots of calorie options in this recipe.
Creamed Vegetable Soup
- Head cauliflower (white cauliflower, broccoflower, butternut squash or carrots are tasty substitutes) Cut into chunks. The smaller the chunks, the faster it cooks.
- 1 carton chicken stock ( I prefer the organic kind)
- 1-2 yellow onions
- Minced garlic (optional)
- Salt, pepper to taste
- Nutmeg (optional)
- Shredded Parmesan ( optional topping)
- Cream (optional)
Saute onion in butter, add minced garlic if desired. Toss in chopped vegetables and pour in carton of chicken stock. Cook veggies over medium flame until soft. In batches, transfer veggies and stock into blender. Blend. Return pureed mixture back to pot. Add salt and pepper to taste (add red pepper flakes if you’re a fan). Reheat.
Depending on how fat/calorie conscious you are, mix in anywhere from a teaspoon to a Tablespoon of cream to the bowl. (I have a lactose intolerant child so I don’t put any cream in her bowl.) Sprinkle with Parmesan and nutmeg.
