Gholi (jodipaul) wrote in dieting_foodies,

Cauliflower, Broccoli and Cheese Soup: 2 points!

I prefer to eat whole, unprocessed foods, but I love cheese, too much... Men call theirs a "beer belly" - I call mine a "cheese belly."

So all that having been said, when I'm trying to lose weight, I will cut "all-natural" corners when it comes to cheese. I don't mind the occasional Velveeta light, or Cheez-its, or whatever, just so I can get my cheese fix.

DBF had bought a variety of cheeses pre-WW, and I had most of the tub of a spreadable Kaukauna pesto-cheddar-asiago thing. So that's the cheese I used in this soup. I think the pesto in it adds a very nice flavor - but there are plenty of possibilities for variations on this soup.

I can see making it with LF cheddar or Velveeta, with Mexican flavors, maybe adding some salsa and beans to it. Or, with Greek flavors, using feta and spinach. This time, it's just cauliflower, broccoli and cheese.

The creaminess comes from pureeing the cauliflower. Now, without further ado or editorializing, on to the recipe.

Jodi's Cauliflower, Broccoli and Cheese Soup
6 cup (not bowl) servings, 2 points each

3 cup Health Valley Fat Free Vegetable Broth (or other brand)
4 cup water
1 cup onion, chopped
1 cup celery, chopped
3 clove garlic clove(s)
5-6 cup (one medium head) cauliflower, chopped (you can leave it in large pieces if you want, since you'll be pureeing it anyway) (no reason not to use frozen)
2 cup broccoli, finely chopped (I used frozen)
2/3 cup Kaukauna cheddar-asiago (your points may vary if using other cheese)
Salt, pepper, and other 0-point spices to taste

Start with a soup pot coated with cooking spray. Sautee onion, garlic and celery until onion is clear. Add cauliflower, broth and water. (Do not add broccoli). Cook until cauliflower is very soft and begins to fall apart.

Remove soup from heat and puree until very smooth. (I use a hand blender for this, but still be careful, as it's literally boiling hot, and might jump out atcha.)

Add cheese and stir once, just to move the soup on top of the cheese. Allow the soup to sit for about three minutes to melt the cheese. Whisk soup to blend the cheese in. Adjust seasonings to taste.

Add chopped broccoli and return the soup to medium-low heat. Simmer until broccoli is cooked through, 10 - 15 minutes. If you find the soup too thick, add a little more vegetable broth.

Enjoy your cheese fix, knowing that you're getting vegetable servings along with it! :-)
  • Post a new comment


    default userpic