Description
Cold winter nights call for hot soup. This cauliflower watercress soup is healthy and light, with a perfect creamy texture from the cauliflower. Great served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it’s light enough to serve with a sandwich or a first course. We were hit with a snow storm yesterday, and we’re expecting another tonight. After shoveling myself out of my parking spot and coming in from the cold last night, this soup hit the spot.
Yield: 4servings (7 cups) | Serving Size: 13/4 cup
Ingredients
1tbspbutter
1/2cupchopped onions
1tbspunbleached flour, all purpose is fine too
4cupsreduced sodium chicken broth, vegetarians can use vegetable broth
1medium head cauliflower, chopped (about 1 1/2 lbs florets)
4cupswatercress, 3 oz
kosher salt and pepper to taste
Instructions
In a medium nonstick saucepan, melt the butter over low heat.
- Add the onions and saute until soft, about 3 minutes.
- Add the flour and stir about 1 to 2 minutes.
- Add the chicken broth and cauliflower and increase heat to medium-high.
- Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.)
- Add the watercress until wilted, about 1 minute and puree with an immersion blender until smooth.
Season with salt and pepper to taste.
Last Step:
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Nutrition
Serving: 13/4 cup, Calories: 93kcal, Carbohydrates: 12g, Protein: 6g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 623mg, Fiber: 4g, Sugar: 1g
