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...
When I was young I was 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 four-foot-long noodles.
They were, however, guaranteed to make a mess as I slurped them up way too fast and inevitably burnt my mouth.
I did it EVERY TIME!
And as you probably know, Ramen noodle soup has almost no nutrition and is full of sodium and a whole lot of hard-to-pronounce ingredients.
So if you’re into deliciously processed soups like Ramen, it’s probably a good idea to balance it out with this equally delicious—and quite a bit more nutritious—Cauliflower Soup every now and then.
Just looking out for you ;)
Making your own soup saves you a ton of money, plus you get some great nutrition in a filling, flavorful, and many times low-cal little package.
And I love serving a soup like this at dinner parties. There is an elegance to soup, and always comments of “Oooooh, soup?!”
As if the use of a blender is as difficult as riding your bike down 2nd Avenue during rush hour.
Soup is also the perfect way to start a meal and warm you up from head to toe.
And since it’s officially November, and I’ll pretty much be cold for the next six months, I’m definitely into Soup Season!
Have I sold you yet?!
Break out the blender!
Or if you’re lucky enough to have a plethora of kitchen toys, grab your immersion blenders, raise them in the air and declare...
I WILL MAKE SOUP!
But not just any soup…
You will make the most delicious, low-cal, creamy (yet cream-less), flavorful, delicate, addicting CAULIFLOWER SOUP EVER!
- ½ cup unsalted butter (1 stick), cut into pieces
- 1 large parsnip, coarsely chopped
- 1 yellow onion, coarsely chopped
- 1 potato, coarsely chopped
- 4 garlic cloves, sliced
- 1 medium head cauliflower (about 2 pounds), cut into florets
- 2 quarts chicken stock
- 2 teaspoons kosher salt
- ¼ teaspoon ground nutmeg
- 1 tablespoon chopped fresh thyme leaves
- Zest of 1 lemon
- Melt the butter in a stockpot or large saucepan over medium heat and then cook it until browned—about 5 minutes more. (You want to brown the butter to give the soup a really deep, nutty flavor.)
- Add the parsnips, onions, potatoes, and garlic to the pot; stir and then continue to cook until the veggies are tender and lightly browned—7 to 10 minutes more.
- Add the cauliflower, stock, and salt to the pot and stir to combine. Turn the heat to medium-low, cover the pot and cook until the cauliflower is very tender and mashable—20 minutes.
- To finish the soup, use an immersion blender to puree the soup in the stockpot (or transfer it in batches to a blender or food processor). Stir in the nutmeg, thyme, and lemon zest. Ladle the soup into bowls and enjoy!