You may be skeptical about a soup made of primarily cauliflower, but this dish is a crowd-pleaser. It’s light, creamy and the perfect way to kick off a Thanksgiving meal. Plus, because it’s made creamy with non-fat milk and protein-packed Greek yogurt, it isn’t nearly as fat-laden as most cream-based soups.
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Creamy Cauliflower Soup
Makes 6 servings
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 head cauliflower, roughly chopped
- 4 cups chicken broth
- 1 cup skim milk
- 2 teaspoons Kosher salt
- 2 tablespoons chopped fresh parsley
- 1 bay leaf
- ½ cup Greek yogurt
- In a Dutch oven or soup pot, heat the butter and olive oil over medium-high heat until melted.
- Add in the onion and garlic and saute until fragrant and tender, about 5 minutes.
- Add in the celery and carrot, and saute an additional 5 minutes, until veggies are tender.
- Add in the cauliflower, chicken broth, milk, salt, parsley and bay leaf. Bring to a boil, reduce heat and simmer until all veggies are very tender, about 20 minutes. Stir frequently to keep the milk from scorching.
- Remove from heat and discard the bay leaf. Using an immersion blender or blending it batches in a standard blender, blend on high speed until very smooth and creamy. Stir in the Greek yogurt just before serving.
Nutrition per 1-½ cup serving: 125 calories, 5.3g fat, 10.5g carbs, 9.5g protein