This savory soup will satisfy your cravings for something warm and cheesy on a chilly day.
Cauliflower Cheesy Soup
In a large pot or Dutch oven (best if it holds about 3 quarts), heat the oil and cook the onion until it begins to soften, about 4 or 5 minutes. Add garlic, and cook another 30 seconds or so.
Add the cauliflower, and stir. Then add the chicken broth, herbs and spices. Cover, and bring to a simmer. Cook until the cauliflower is soft, about 10 minutes. Remove bay leaves.
While the vegetables are cooking, grate the cheese, and toss with the cornstarch.
When the cauliflower is soft, puree the soup with an immersion (stick) blender if you have one. If not, puree in batches in a regular stand blender, but be careful not to blend too much at a time -- hot liquids can "explode" when blended, spewing hot liquid all over the place.
Add the cream and the cheese. Stir as the cheese melts, and then add the mustard. Taste and adjust salt and spices.
Garnish with chives and two ounces of extra protein such as Canadian bacon, chicken or fish.
Units per serving (before adding extra protein):
- Protein: 1.5
- Carbohydrate: 1
- Condiment: 1
Nutrition facts per serving:
- 140 Calories (calories from fat)
- 8g Fat
- 10g Protein
- 7g Net Carbs
Original recipe published by Laura Dolson www.about.com. Healthy version by Greenlite Medicine.