Meat On The Side Cookbook

Meet Nikki

I am a chef, mom, TV host, cookbook author, blogger, professional voice over artist and terrace gardener. I cook in a way I call "Meat on the Side" which focuses on veggies, making them unique and the star of the plate. 

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    Cauliflower Soup




    Almost Five Dollars!!

    That’s how much it costs for a can of average quality soup at my grocery store. FIVE DOLLARS, PEOPLE!! And what’s in that can?? Not a whole lot...


    Making soup is just like making any of your favorite dishes…pureeing it up…and thinning it out with a little chicken stock...well kind of...





    The bottom line is that making your own soup saves you a ton of money, plus you can get some great nutrition in a filling, flavorful and many times low-cal little package.


    Have I sold you yet???





    When I was young I used to be ADDICTED to ramen noodle soup. Nothing was better than rehydrating those alien-esque dried noodles, opening the packet of “secret” seasonings and downing a bowl of 4-feet long noodles.


    They were however guaranteed to make a mess as you slurp them up way too fast and inevitably burn your mouth.


    I did it EVERY TIME!





    But as you probably know, ramen noodle soup has almost no nutrition and is full of sodium and a whole lot of other stuff I can’t pronounce. So if you’re likely to be seen enjoying some of these processed pleasures, it’s probably a good idea to break it up and enjoy some of this equally delicious, and quite a bit more nutritious soup every now and then.  

     Just looking out for you ;)





     I love serving soup at dinner parties. There is always the comment “Ooooo soup?!” like somehow the use of a blender was as difficult as riding your bike down 2nd Ave during rush hour (that was a reference that only I would get, isn’t it?! Oh well).


    There is an elegance to soup, and it is the perfect way to start a meal and warm you up from head to toe. And since it is officially November that means I am pretty much cold for the next 6 months, so a little break would do me just fine.





    So break out the blender!! 


    Or if you’re lucky and have way too many kitchen toys, then grab your immersion blenders, raise them in the air and declare that....




    And not just soup, you will make the most delicious, low-cal, creamy (yet cream-less), flavorful, delicate, addicting and simply the BEST CAULIFLOWER SOUP EVER!







    3Tbs Butter

    4 Large Shallots, chopped

    7-8 Garlic Cloves, chopped

    ½ Cup Celery, chopped

    2 Heads Cauliflower, roughly chopped

    2 32oz boxes Chicken Stock

    1Tbs Fresh Thyme, chopped

    1/2tsp Pepper

    1tsp Salt

    ¼tsp Red Pepper Flake

    1 Cup Parmesan Cheese

    3Tbs Corn Starch + 3 Tbs Water, whisk to combine

    1 Lemon, juice


    Cook Butter in a large pot on medium heat until browned, 3-5minutes. Add garlic, shallots and celery and turn the heat up to medium high. Let veggies get soft and brown slightly, about 5-7minutes. Add cauliflower, stock, salt and pepper, cover and bring to a simmer. Cook until cauliflower is tender, 15-20minutes. Once tender puree with an immersion blender, in a blender or in a food processor. Put mixture back in the pot and add Red Pepper Flakes, Parmesan, and corn starch/water mixture. Bring to a simmer and let thicken up, 5-10minutes.  Add lemon juice and more salt if needed. Enjoy!


    Makes 15cups, 6 servings





    I am feeling all warm inside



    Pin It!



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    • Response
      Response: Great Wall Express
      Awesome Cauliflower Soup. Thanks for the recipe. I'm also addicted to ramen noodle soup.

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