Creamy cauliflower soup
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
The secret ingredient here—one which lends creamy texture, offers a protein boost, and delivers a hint of tang—is fat-free cottage cheese. For the smoothest soup, use a countertop blender. You can also go with an immersion blender for a coarser texture.
Ingredients
Cauliflower
1 head(s), large, about 2 lb, cut into medium-sized florets, divided
Olive oil
1 Tbsp
White onion
1 medium, chopped
Kosher salt
1 tsp
Black pepper
¼ tsp
Fat free cottage cheese
½ cup(s)
Reduced fat cheddar cheese
½ cup(s), shredded, white variety
Chives
4 tsp, chopped
Instructions
1
Place 2 cups of cauliflower florets in a medium microwave-safe bowl. Add 3 tbsp of water; cover and microwave on High until crisp-tender, 2 ½ to 3 minutes. Set aside.
2
Meanwhile, heat a Dutch oven or large saucepan over medium-high. Add the oil and swirl to coat. Add the onion; sauté until the onion softens and starts to brown, about 3 minutes. Add 2 ½ cups water, the remaining cauliflower florets, salt, and black pepper. Bring to a boil; cover and cook over medium heat until the cauliflower is tender, 15 to 18 minutes.
3
Pour the mixture into a blender and add the cottage cheese; cover and blend on high speed until smooth. Alternatively, add the cottage cheese to the cauliflower mixture in the pot and blend with an immersion blender. Ladle the soup into bowls; top evenly with the reserved cauliflower florets, shredded cheese, and chives.
4
Serving size: about 1 ½ cups
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