Fall is here, time for SOUP!

soup 1My favorite thing about fall is soup.  I know, I know…there are the beautiful red trees, the fields spotted orange and yellow with pumpkins and gourds, the garden overflowing with the last of the harvest, the golden evening light, the refreshing reflective rain-storms, and the candy-corn.  Still, for me fall is all about the soup.  I want to share with you all a delightful recipe I stumbled across for cream-of-cauliflower soup.  I’ve made this soup forever, but my recipe was mostly butter and half-and-half, which is great for the palate but terrible for the body.  I uncovered this little treasure last week and was quick on the draw to try it myself.  It is made with a broth base which reduces the calories, and calls for much more cauliflower and garden veggies, upping the nutritional value.

I made sure to take photos for you, so you could enjoy the beauty of this soup and hopefully be tempted enough to try it for yourself!

soup 3Ingredients
Soup:1 head cauliflower (I use purple, orange, and white cauliflower for aesthetics, but you can use any type you wish)
2 tablespoons extra-virgin olive oil
1 small onion, chopped

2 leeks finely chopped
Sprinkling of Chives and green onions (optional)
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper
soup 2Croutons:
1/2 loaf day-old sourdough
1/4 cup olive oil or coconut oil
2 tbsp butter
1 tbsp minced garlic

DirectionsPreheat the oven to 350 degrees F.

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand-held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.

Make the croutons last.  Dice the bread into small squares.  Place in pan on high heat, slowly adding butter and oil until it has been absorbed in the bread.  Once absorbed, add garlic and cook until golden brown.  Remove from pan, place on cookie sheet, place in oven and cook at 400 for 3-7 minutes (until crunchy).

Add croutons as a topping for the soup.  Enjoy!
Happy Fall from Body Card
(and our newest chef-in-training, our daughter Lavender).
soup 4

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