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22
4 cups vegetable broth, low sodium
Dill, for garnish (optional)
1. Put the olive oil in a medium stockpot over medium heat. Once warm,
add the leek and gently sauté until soft and fragrant, about 5 minutes.
Be careful not to let the leek pick up any color.
2. Add the cauliflower florets and 1 teaspoon of the salt, all the pepper
and caraway seeds. Stir together until coated and gently sauté for
an additional couple of minutes. Add the broth and an additional ½
teaspoon of the salt and increase heat. Allow liquid to come to a boil
and then reduce heat so that the liquid is just simmering.
3. Simmer for about 20 minutes, until the cauliflower is tender. Once
tender, select Speed 5 and blend, using the blending attachment, in an
up-and-down motion until smooth, about 1 to 2 minutes. If the soup
seems too thick, add additional broth or water until desired consistency
is achieved.
4. Taste and adjust seasoning as desired. Garnish with a sprig of fresh dill
when serving.
Nutritional information per serving (about 1 cup):
Calories 76 (30% from fat) • carb. 10g • sugars 4g • pro. 4g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 991mg • calc. 53mg • fiber 4g
Zucchini Herb Soup
A great way to use up that surplus of summer garden zucchini –
serve cold or warm!
Makes about 7 cups
1 tablespoon unsalted butter or olive oil
2 medium leeks, white and light green parts, sliced
1 medium celery stalk, finely chopped
4 medium zucchini (about 2 pounds), sliced
8 ounces white (waxy) potato, peeled and cut into 2-inch pieces
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
½ cup dry white wine
2¾ cups chicken broth, low sodium
2 tablespoons fresh mint leaves (about 10 to 12 medium leaves)
2 tablespoons fresh basil leaves (about 14 to 15 large leaves)
¼ cup heavy cream (optional)
1. Put the butter or oil in a medium stockpot over medium heat. Once the
butter is melted, add the leeks and celery. Stir over medium heat until
vegetables are soft, about 8 to 10 minutes.
2. When vegetables are soft, add the zucchini and potato and 1 teaspoon
of the salt and the pepper, and stir ingredients together until well
coated. Once coated, add the white wine. Simmer until wine is just
about evaporated. Add the broth and increase the heat to bring mixture
to a boil. Once the soup comes to a boil, reduce the heat in order to
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