So, as many of you know from my facebook status lately, Chris and I have been on the South Beach Diet for the last week. Yesterday, I made one of the soup recipes from the book, and I just HAVE to share it. It is so good! In The South Beach Diet Super Charged, it is called Creamy Cauliflower Soup, but really it should be called “I can’t believe it’s not potato soup”. What was that? Did I just hear a gasp of horror from readers? Trust me, I know how many of you feel about that strangely pale vegetable commonly know as cauliflower. My husband says that cauliflower is broccoli with all the life sucked out of it, but even he loved this soup. Every time I make a new recipe from the book, I wait for a “thumbs up or thumbs down” from my sweet hubby, so I know if I can make it again while we continue this diet. He said he wouldn’t mind eating this soup even if we were not on a diet! It is so yummy. I wish I could somehow imbue my blog with the scents of it. It satisfies that “comfort food” quality that is often missing with this type of diet change – creamy and rich. I’m posting the recipe here, and I really encourage you to give it a try.
Creamy Caulifower Soup (aka I Can’t Believe It’s Not Potato Soup)
- 1 Tbsp Extra Virgin Olive Oil
- 1 small onion, thinly sliced
- 1 (2 lb.) head of cauliflower, cut into florets, along with the finely chopped stems
- 4 c. reduced-sodium chicken broth
- 1/4 c. reduced-fat sour cream
- 1/4 teaspoon nutmeg
- shredded cheese (not in the recipe, but I added just a little on top when served)
In a medium saucepan, heat EVOO over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add cauliflower. Cover and cook 5 minutes. Add chicken broth and bring to a simmer. Cook until the cauliflower is tender, about 15 minutes. Transfer soup in batches to a blender and puree until smooth. Return to the saucepan and whisk in the sour cream and nutmeg. Season with salt and pepper to taste and serve hot.