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15
Cauliflower Soup
Let this soup warm you up on a cold, winter afternoon. It is so easy to
prepare with the Goodful
™
by Cuisinart
®
Stick Blender.
Makes about 6 cups
1 tablespoon olive oil
1 medium leek, cleaned well, white and light green parts only,
finely chopped
1 medium head cauliflower, about 2½ pounds, cut into florets
1½ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
¼ teaspoon caraway seeds
4 cups vegetable broth, low sodium
Dill, for garnish (optional)
1. Put the olive oil in a stockpot over medium heat. Once hot, add the
leek and 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.
4. Once tender, use the blending shaft to purée. Blend on low and
gradually increase to high, about 1 to 2 minutes. If the soup seems
too thick, add additional broth or water until desired consistency
is achieved.
5. 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 • pro. 4g • fat 3g • sat. fat 0g
chol. 0mg • sod. 991mg • calc. 53mg • fiber 4g
Mashed Sweet Potatoes
A staple on most holiday tables, this dish can be made a day ahead
and then reheated before serving.
Makes 5 cups
3 pounds sweet potatoes (or yams), peeled and cut into
1- to 2-inch pieces
1 tablespoon pure maple syrup (optional – use if you like extra-
sweet potatoes!)
1 teaspoon kosher salt
Pinch freshly ground black pepper
½ teaspoon ground cinnamon
Pinch freshly ground nutmeg
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