Cauliflower Soup (from Super Natural Every Day by Heidi Swanson)
- Number of Servings: 6
Ingredients
6 oz (170g) chunk artisan whole wheat bread, torn into little pieces (less than 1 inch) in size (3 c total)2 T unsalted butter2 T extra-virgin olive oil1 1/2 T Dijon-style mustard1/4 tsp fine grain sea salt2 T unsalted butter2 shallots, chopped1 yellow onion, choppedfine grain sea salt1 large potato, peeled and cut into tiny cubes2 cloves garlic, chopped3.5 c vegetable broth12 oz (340g) cauliflower, cut into small florets2/3 c (1.5 oz) (45g) freshly grated aged cheddar cheese2 tsp dijon style mustard
Preheat oven to 350 with a rack in the middle of the oven.
To make the croutons, put the torn bread in a large bowl. In a small saucepan, melt the butter over med-high heat. Whisk the olive oil, mustard, and salt into the butter and pour the mixture over the bread. Toss well, then turn the bread onto a baking sheet.
While the croutons are toasting, start the soup. Heat the butter in a large saucepan over med-high heat. Stir in the shallots, onion, and a big pinch of salt. Saute until the onions soften, a couple minutes. Stir in the potato, cover, and cook for about 4 minutes, just long enough for the pieces to soften up a bit. Uncover, stir in the garlic, then the broth. Bring to a boil, taste to make sure the potatoes are tender, and if they are, stir in the cauliflower. Cook, covered, for 3-5 minutes, just until the cauliflower is tender throughout.
Remove the pan from the heat and puree the soup with an immersion blender. Stir in half the cheddar cheese and the mustard. Add more broth or water if you feel the need to thin the soup at all. Taste and add more salt, if needed. Serve sprinkled with the remaining cheese, some croutons.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LUMINOUSMOMMA.
To make the croutons, put the torn bread in a large bowl. In a small saucepan, melt the butter over med-high heat. Whisk the olive oil, mustard, and salt into the butter and pour the mixture over the bread. Toss well, then turn the bread onto a baking sheet.
While the croutons are toasting, start the soup. Heat the butter in a large saucepan over med-high heat. Stir in the shallots, onion, and a big pinch of salt. Saute until the onions soften, a couple minutes. Stir in the potato, cover, and cook for about 4 minutes, just long enough for the pieces to soften up a bit. Uncover, stir in the garlic, then the broth. Bring to a boil, taste to make sure the potatoes are tender, and if they are, stir in the cauliflower. Cook, covered, for 3-5 minutes, just until the cauliflower is tender throughout.
Remove the pan from the heat and puree the soup with an immersion blender. Stir in half the cheddar cheese and the mustard. Add more broth or water if you feel the need to thin the soup at all. Taste and add more salt, if needed. Serve sprinkled with the remaining cheese, some croutons.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LUMINOUSMOMMA.
Nutritional Info Amount Per Serving
- Calories: 339.6
- Total Fat: 19.0 g
- Cholesterol: 40.5 mg
- Sodium: 1,603.6 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 5.2 g
- Protein: 9.3 g
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