Soup is an amazing tool to use in your healthy diet arsenal. During the winter, broth and veggie based soups are a satisfying way to fill up with few calories. Studies have shown that individuals who consume soup almost daily are more likely to have a lower BMI. Also, when soup is consumed at the start of a meal, it often results in fewer total calories consumed at that meal. ** Pair this cauliflower soup with almost any cuisine.
1 Tablespoon olive oil ½ yellow onion, chopped 8 oz white mushrooms, thinly sliced 1 head cauliflower, chopped in large pieces 3 cups chicken broth (preferably low sodium) ¼ tsp pepper
Heat oil in a large pot on medium high heat. Add onions and saute until translucent, about 5 minutes. Add mushrooms and cook for 5-8 minutes. Add cauliflower, pepper, and chicken broth. Cook until cauliflower is soft when pierced with a fork, about 15 minutes. Turn off heat and blend in pot with a hand (immersion) blender until smooth. You may also transfer soup to a blender or food processor and pulse until desired consistency.
Makes 5 servings.
Serving size is 1 cup. Nutrition facts per serving: 95 calories, 3 g fat, 6 g pro, 390 mg sodium, 6 g sugar, 5 g fiber.
Tips and Twists
This soup was made using chicken broth with 560mg of sodium per cup. Choose a low sodium version to dramatically cut the sodium content. Add more broth if you like a thinner soup. It will decrease the calories per cup. Experiment with spices that you like to alter the flavor. Dust with paprika for a pretty burst of color. Smoked paprika adds amazing flavor! If you prefer a chunkier soup, take the mushrooms out before you blend, and add them back later. Try different varieties of mushrooms to find your favorite.