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25
Cauliflower Soup
Let this soup warm you up on a cold, winter afternoon. It is so easy to
prepare with your hand blender.
Makes 6 cups
1 tablespoon olive oil
1 medium leek, white and light green parts only, thinly sliced
1 medium head cauliflower, about 2½ pounds, cut into florets
1½ teaspoons kosher salt, divided
¼ teaspoon freshly ground pepper
¼ teaspoon caraway seeds
4 cups vegetable broth
1. Heat the olive oil in a medium stockpot set over medium heat. Once
warm, add the leeks and gently sauté until soft and fragrant, about 5
minutes, being careful that they do not pick up any color.
2. Add the florets and 1 teaspoon of the salt, pepper and caraway seeds.
Stir and gently sauté for an additional couple of minutes. Add the broth
and remaining salt, and simmer, partially covered, until the cauliflower is
very tender, about 20 to 25 minutes.
3. Remove soup from heat. Select Medium and blend, using a gentle
up-and-down motion. Gradually increase to High until very smooth,
about 1 to 2 minutes. If the soup seems too thick, add additional stock
or water until desired consistency is achieved.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (about 1 cup): Calories 76 (30% from fat)
• carb. 10g • sugar 4g • pro. 4g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 991mg • calc. 53mg • fiber 4g
Creamy Tomato Soup
This childhood classic is pure comfort food.
Makes about 6½ cups
1 onion, cut into ½-inch pieces
2 garlic cloves, peeled
1 celery stalk, cut into ½-inch pieces
1 small carrot, peeled and cut into ½-inch pieces
1 tablespoon olive oil
2 tablespoons unsalted butter
¾ teaspoon kosher salt, divided
1 teaspoon fresh thyme leaves
2 tablespoons tomato paste
1 can (28-ounce) whole, peeled plum tomatoes
4 cups vegetable broth
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