– Donald Justice, poet
With a few post-holiday pounds settling all too comfortably around our waists, it’s time for a few weeks of more judicious intake. Start with this pair of fast, healthful soups, cooked the same but tasting so different.
Conventional diet wisdom says to avoid snacks between meals. Instead, I leave snacks on the counter for the taking – a measured amount of healthful foods, that is. In winter, you’d find carrot sticks or almonds, in summer blueberries or chunks of cantaloupe.
Lately, however, I’ve fallen for crunchy, spicy croutons, a slice’s worth in a small bowl, ready for the grabbing.
HOMEMADE CROUTONS Cut whole-grain bread into cubes and toss with salt and spices such as oregano, thyme, sage or whatever smells good. Arrange in a single layer on a baking sheet and bake at 350F for 30 minutes, longer if needed, turning once or twice. Transfer to freezer bags for storage.
Do be careful when puréeing the hot mixture. If you put too much into the blender or food processor at once, it’ll blow sky high. Watch for subtly flavored Turkish bay leaves the next time you’re out.
QUICK CAULIFLOWER SOUP
or QUICK BROCCOLI SOUP
Time-to-table: 25 minutes
Serves 4
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1 large onion, chopped (about 2 cups)
- 2 dried bay leaves
- 1 head cauliflower OR 1 pound of broccoli crowns and stems, chopped into small pieces (or frozen cauliflower or broccoli)
- Salt and pepper to taste
Heat broth to a boil in microwave.
Meanwhile, heat a large pot on medium high. Heat olive oil, then add the onion and bay leaves, stirring to coat with fat. Cook until onions begin to soften and turn gold, stirring often.
Add cauliflower or broccoli, stirring to coat with oil and onion flavor. Let cook, turning occasionally for 1 - 2 minutes. Stir in hot broth. Cover and cook for 5 – 10 minutes or until the vegetables are fully cooked. Remove the bay leaves.
Transfer a third of the hot mixture (see ALANNA’s TIPS) to a food processor or blender. Puree until smooth while continuing to cook the rest. Repeat with another third, then the final third.
Season to taste and serve topped with a small spoon of low-fat sour cream or croutons. Or both!
This soup is so simple and yet it's full of flavor and texture. It's filling and satisfying -- and for Weight Watchers, tastes more like four points than just one. Some times, I skip the blender step and just roughly mash the cooked cauliflower with a fork. More Soup Recipes
my food blog filled with vegetable recipes ~
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