This is a soup that I make quite often in the colder months. I can make a million variations of this soup by adding other ingredients. I will give the basic recipe but you could make it richer by adding sour cream or a few cloves of roasted garlic and the list goes on. Since the stats are so low on this soup it would make great starter or something to take the edge off your hunger between meals.

1 med head of cauliflower (5-6” in diam.) coarsely chopped
2 tsp olive oil
½ cup onion chopped
2 cloves garlic chopped
3 cups fat free chicken stock
¼ cup light grated parmesan cheese
Salt and pepper to taste

Place medium sized sauce pan on med high heat. Once pan comes to temperature add olive oil and onion and garlic, cook until onion softens and becomes translucent, 5 minutes or less. Add the cauliflower and cover with chicken stock and bring to a boil. Reduce heat to a simmer and let cook until the cauliflower is very tender and soft, about 15 minutes.

Remove from heat and use a hand held emersion blender to puree the soup. If you do not have an emersion blender you can use a regular blender or food processor, just do small batches at a time if you use one of these methods. Once pureed add the parmesan and season to taste. I like to garnish my soup with a sprinkle of freshly grated nutmeg on the top.

This recipe makes approximately 4 cups of soup, the stats for one cup of soup are 6.6g of protein, 11.1g of carbohydrates and 3.8g of fat. This is around 100 calories per serving and more than half the carbohydrates are fiber so that is around 6g or 24 calories that have no impact.

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