Discovering a New World in The Daniel Plan: Creamy Cream-less Cauliflower Soup
• 2014-01-21 16:14:05
"We can do this!" I heard those exact words
come from my mouth yesterday after tasting my new creation. Okay... it didn't start out as my creation. It was initially a recipe my son found online
when I asked him to google a good soup recipe using cauliflower. After reading through several, we settled on
this one. My contribution was adding a
couple of "tweaks" of my own (the addition of garlic and chicken broth instead
of plain water) and ... voila!... our family's new favourite soup!
According to The Daniel Plan (and many other health experts), cauliflower is one
of the healthiest vegetables around. In
fact, many list it as one of nature's superfoods.
being mega-nutritional, it's a powerful antioxidant, is proven effective in
cancer prevention, and is an active anti-inflammatory. What's not to love? And speaking of love... I'm thinking your
family just might really enjoy this creamy-cream-less soup too. Ours did!
Give it a try!
P.S. This soup is so creamy your family will
think for sure you used cream in the recipe!
Next I'm going to try Mashed Cauliflower in place of Mashed
Potatoes. We can do this!! =)
Creamy Cream-less Cauliflower Soup
tablespoons olive oil
medium/large onion sliced thinly
cloves garlic chopped
head cauliflower (1.5 lbs) cut into florets (you don't have to be precise
since it all goes into the blender later)
1/2 cups hot water, divided
packets OXO Chicken broth seasoning (or use your own chicken stock)
olive oil in pot (I used extra-large/deep frying pan) on medium heat. Add
onions and garlic, a pinch of salt, cover and lower the heat, cooking
slowly. Stir frequently so the
onions don't brown, cooking approximately 15 minutes (or until
the cauliflower, another sprinkle of salt, and 1/2 cup water, stirring to
coat. Raise the heat slightly, cover and cook for 15 to 18 minutes (until
you can pierce cauliflower with a knife), stirring every few minutes.
4 1/2 cups hot water mixed with 2 pkgs. OXO seasoning (or 4 1/2 cups chicken
stock) and bring to a low simmer. Cover
and cook for 20 more minutes.
mixture into blender and blend. (Be
careful to leave an opening at the top of the blender that you cover with
a kitchen towel as it blends; if you cover it fully, the top might blow
off as you've probably seen happen on TOP
CHEF.) When the soup is fully
blended, return it to the pot.
adjust for salt, then let stand for approximately 20 minutes while it
thickens (If need be, you can then
thin it out with 1/2 cup of hot water, but I didn't need to do that). Warm through, sprinkle with black pepper