Dad’s Creamy Cauliflower Soup
We’re getting some cold weather here in New York for Autumn, temperatures are in the thirties – a perfect day for soup. This recipe is an oldie but goodie, one I make quite often and grew up eating as a kid and since I was making it today, I thought I would highlight it for those of you who haven’t tried it.
Both my parents loved to cook and no doubt that has rubbed off on my brother and I. My Dad’s style of cooking was very different from my Mom’s since he was born in Prague, Czech and she was born in Colombia. As you can imagine, the meals we group up with were pretty eclectic, but one of the simplest recipes my Dad made was this soup.
As a kid, we had a cup of homemade soup almost every night before dinner. I wasn’t always happy about this, because believe it or not, I was pretty picky. But on the night’s we had this soup, I never complained.
My father lost his vision a few years ago, so sadly he no longer cooks. But thankfully he is still with us, and I’ve been trying to learn some of the dishes he once cooked. This one is EASY, only 5 ingredients and you have yourself a warm, delicious bowl of soup that is so light you can serve this as a first course for dinner or with a half sandwich for lunch.
There is no cream added, the silky texture is simply from pureeing it. Dad used water and chicken bouillon which I often do (I use Better Than Bouillon) but here I used chicken broth instead; use whatever works for you. Sometimes I add some diced carrots, or even celery – there are no rules here.
Creamy Cauliflower Soup
Servings: 4 servings • Size: 1 1/2 cups • Points +: 2 pts • Smart Points: 2
Calories: 80 • Fat: 3 g • Carb: 11 g • Fiber: 4.0 g • Protein: 4 g • Sugar: 0
Sodium: 494 mg (without salt) will vary by brand of broth • Choles: 8 mg
- 1 tbsp butter
- 1 tbsp unbleached flour (all purpose is fine too)
- 1 medium head cauliflower – chopped
- 1/2 cup chopped onions
- 4 cups fat free chicken broth (vegetarians can use vegetable broth)
- salt and pepper to taste
In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes.
Add the chicken broth, onions and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.