2 Freestyle Points 80 Calories
Dad's Velvety Cauliflower Soup was a cherished dish from my childhood, incredibly simple with only five ingredients!
Dad’s Creamy Cauliflower Soup
I'm revisiting this recipe to honor my father, who passed away on Friday. My heart aches at losing such a wonderful man, but I find solace knowing he is finally at peace. My dad had a passion for cooking, and recreating the meals he used to make brings back fond memories of our childhood and the love he poured into us.
Both my parents loved being in the kitchen, and that passion undoubtedly influenced my brother and me. My dad's cooking style was a world apart from my mom's—he was born in Prague, Czech Republic, while she came from Colombia. As you can imagine, our meals were wonderfully diverse, but one of the simplest recipes he ever made was this soup.
Growing up, we'd have a bowl of homemade soup almost every evening before dinner. I wasn't always thrilled about it—believe it or not, I was a picky eater. But on the nights this soup appeared, I never complained.
A few years ago, my father lost his sight, so he no longer cooks. That's heartbreaking, but I'm grateful he's still here, and I've been trying to learn the dishes he once made. This one is a breeze: just five ingredients, and you get a warm, comforting bowl of soup that's light enough to serve as a starter or paired with a half sandwich for lunch.
There's no cream involved—the smooth, silky texture comes purely from pureeing. My dad used water and chicken bouillon (I often use Better Than Bouillon), but here I swapped in chicken broth; use whatever you prefer. Sometimes I toss in diced carrots or celery—there are no hard rules.
Dad’s Creamy Cauliflower Soup
Dad's Creamy Cauliflower Soup was a staple in our home, and it comes together with just five ingredients!
Ingredients
- 1 tbsp butter
- 1 tbsp unbleached flour (all purpose is fine too)
- 1 medium head cauliflower – chopped
- 1/2 cup chopped onions
- 4 cups fat free chicken broth (vegetarians can use vegetable broth)
- salt and pepper to taste
Directions
- In a medium saucepan, melt the butter over low heat to create a roux.
- Stir in the flour and cook for about 2 minutes.
- Add the chicken broth, onions, and cauliflower, then increase heat to medium.
- Bring to a boil, cover, and simmer over medium-low heat until the vegetables are tender (roughly 20 minutes).
- Puree with an immersion blender until smooth. Season with salt and pepper.
Nutrition Information
Yield: 4 servings, Serving Size: 1 1/2 cups
- Amount Per Serving:
- Freestyle Points: 2
- Points +: 2
- Calories: 80 calories
- Total Fat: 3g
- Saturated Fat: g
- Cholesterol: 8mg
- Sodium: 494mg
- Carbohydrates: 11g
- Fiber: 4g
- Sugar: 0g
- Protein: 4g
All images and text ©Gina Homolka for Skinnytaste
posted January 29, 2018 by Gina
