Cauliflower is a terrific vegetable for a savory soup. Wonderfully creamy, it has a mild flavor that can be easily manipulated to suit your tastes. A full head of cauliflower forms the backbone of the soup, topped off with a generous sprinkling of chives, to create a flavorful and satisfying lunch.
2 tablespoons extra-virgin olive oil
½ sweet onion, chopped
2 garlic cloves, minced
2 cups Simple Chicken Broth or low-sodium store-bought chicken stock
1 cauliflower head, broken into florets
Freshly ground black pepper
4 tablespoons (¼ cup) finely chopped chives
1 In a small stockpot over medium heat, heat the olive oil. Add the onion and cook, stirring frequently, for 3 to 5 minutes, until it begins to soften. Add the garlic and stir until fragrant.
2 Add the broth and cauliflower, and bring to a boil. Reduce the heat and simmer until the cauliflower is tender, about 15 minutes.
3 Transfer the soup in batches to a blender or food processor and purée until smooth, or use an immersion blender. Return the soup to the pot, and season with pepper. Before serving, top each bowl with 1 tablespoon of chives.
Cooking tip: If you’re using a traditional blender, work in batches, and place a clean kitchen towel over the top of the lid as you blend to prevent splashing hot soup. Fill the blender only to the safe-fill line, and be very cautious as you go, as hot liquids can be dangerous to work with.
Per Serving Calories: 132; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrates: 13g; Fiber: 3g; Protein: 6g; Phosphorus: 116mg; Potassium: 607mg; Sodium: 84mg