So here we are in March, and I am surprised and delighted to say that my decision to cook more, eat better, and lose weight is still holding out. Did I still eat Wendy’s for lunch today? Yes, yes I did. However, I’m down 15 lbs. from the beginning of January. It’s slow progress, but it’s still progress!
To keep on top of my goal, I checked out SKINNYTASTE FAST AND SLOW. I love the very concept of this book, which is filled with slow cooker meals (for those days when you have a bit of time in the morning but a hectic afternoon) and quick-fix meals (for those days when everything is hectic). I’ve already planned to make at least three more recipes from this book.
If you’ve been following along for my series so far, you’ll know that I’m always on the hunt for simple, quick, and tasty recipes. This one fits the bill quite nicely; with only six ingredients, the prep work for this one is as fast as you can chop an onion and dismantle a head of cauliflower.
I’m not going to lie, when I got all the ingredients in the pot it looked like an insane amount of cauliflower. Looking down at the pot, I wondered if this was going to be one of those times that a recipe billed as “healthy” just ends up tasting like nothing.
This is an actual depiction of the cauliflower:liquid ratio.
Happily, I was wrong. Everything comes together for a soup that gives the feeling of a cream soup without most of the calories that make cream soups so delicious. At 91 calories for a 1 ½ cup serving, you can pair this with a grilled cheese sandwich (which I did) and have dinner on the table 30 minutes from the time you started chopping vegetables, and if that’s not a win for a weeknight dinner I don’t know what is.
Dad’s Cauliflower Soup
from SKINNYTASTE FAST AND SLOW: KNOCKOUT QUICK-FIX AND SLOW COOKER RECIPES
by Gina Homolka
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
4 cups reduced sodium chicken or vegetable broth
1 medium head cauliflower, chopped (about 20 ounces)
½ cup chopped onions
½ teaspoon kosher salt
microgreens for garnish (optional)
In a medium nonstick pot, melt the butter over low heat. Add the flour and cook, stirring with a wooden spoon, until golden in color, about 2 minutes. Add the broth, cauliflower, and onions. Increase the heat to medium, bring to a boil, then cover and reduce the heat to medium-low. Cook until the vegetables are tender, about 20 minutes. Remove the pan from the heat. Puree the soup in the pot with an immersion blender until smooth (or in a stand blender, in two batches). Season with the salt. Serve hot. Ladle 1 ½ cups into each of 4 bowls and garnish* with microgreens, if desired.
*let’s get real here; I garnished with cheese. I'm losing weight, but ain't nobody got time to find microgreens.