Monday, September 22, 2008

Creamy Cauliflower Soup with Parmesan

I have made this easy cauliflower soup plenty of times, and have been "perfecting" it as I go. I saw this post on Becks and Posh this morning that made me decide to try a creamier version using butter instead of oil.
  • 1 head of cauliflower, separated into flowerets and rinsed
  • 1 clove of garlic, chopped
  • 1 small yellow onion, thinly sliced
  • 1/4 t (more of less depending on how you like spice) red pepper flakes
  • 1 to 2 T Smart Balance Light butter spread
  • 1 to 1 1/2 cups water
  • 1 T lite mayo
  • 1/4 cup or less grated Parmesan cheese
  • sea salt to taste
Start by browning the onions in heated butter in medium sauce pan. After onions are browned, add cauliflower, water (only fill water until t covers about half of cauliflowers), salt, red pepper flakes and garlic. Cook covered until cauliflowers are very soft, for me it was about 15 minutes.

Add mixture to blender or food processor and blend until smooth and few lumps remain. Stir in mayo and Parmesan cheese.

Serves 2 large bowls.

2 comments:

LivitLuvit said...

About time, woman! This looks great. I also used Eggbeaters yesterday in the Mexican Meatloaf Cupcakes I was telling you about- greatest invention ever!

KBo said...

Yum!! You should try this soup, totally easy and healthy...leftovers great for lunch!