Creamy Cauliflower Soup

Warm up those rainy spring days when it feels like winter is back. A healthier simpler version of a creamy soup for only 75 calories.

Source

Improvised

Taste 4 (out of 5)

Difficulty 1 (out of 5)

Ingredients

- 1 small cauliflower (70 cal)

- 2-3 green onions (5 cal)

- 1 garlic clove (5 cal)

- 1/2 tbsp canola oil (60 cal)

- 1 tbsp shiro miso paste (30 cal)

- 1 cup low fat milk (130 cal)

- 1.5 cups water

- 2 tbsp fresh parsley, finely chopped

- salt and black pepper to taste

Total 300 cal, 4 servings, 75 cal/serving

Instructions

1. Mince the garlic, finely chop the green onions and saute them with 1/2 tbsp of oil for about 5 minutes on low-medium heat. 

2. Add the cauliflower flowerets.  Dissolve the shiro miso paste in 1 1/2 cups of water and add to the vegetables. Let cook over medium heat for about 30 minutes. 

3. Transfer the vegetables with some of the liquids into a blender or a food processor and puree. 4. Return to the sauce pan. Add 1 cup of milk, parsley, salt and pepper. Bring to a boil and then let simmer for 5 minutes. 

Afterthoughts

- You don’t necessarily need flour, starch and heavy cream to make the soups creamy. This version is light, gluten free and only uses 1 cup of low fat milk. And the creaminess comes from the vegetable, the pureed cauliflower. Much simpler to make, much healthier to eat.

- In the picture served with Zucchini Bread.