So many people loved my recipe for the spicy Tex-Mex soup I decided to try out another soup that would satisfy a creamy and sweet need. I have been enjoying it as a starter to a meal, a snack or a pre dinner filler when dining out to prevent overeating. Sprinkle a little parmesan cheese on top, add beans or a little tofu to make it more of a complete meal. I have my friend and neighbor Laurie Cohen to thank for this one as she first experimented with the soup and left some for me that I devoured quickly. Thanks Laurie!
You will need:
2 heads cauliflowers (cut into small pieces)
2 Leeks (chopped)
1 tablespoon olive oil
1 large carrot (chopped)
1 onion (chopped)
3 cloves garlic
2 boxes low sodium vegetable broth
salt and pepper
Sautee (in one tablespoon oil) the onions, leeks, and garlic until tender. Add the cauliflower and carrots and pour in the broth. Add salt and pepper to your liking. Once cauliflower and carrots are soft go ahead and use your immersion blender and puree to the consistency you desire. You can use a blender or food processor if you don't own an immersion blender. I let the soup sit on low heat for about 30 minutes. I suggest you and your family enjoy it right away (once it cools a bit) and make sure you have small glass Tupperware around so you can keep some in the frig for you to enjoy throughout the week. Freezing works too just remember to leave extra room for expansion!
I use the Cuisinart CSB Immersion Hand Blender ($29.99 on Amazon) and love it.
Easy Tex Mex Soup
Hot comforting soup is a staple in my house this time of year. I advise my clients to make a big batch of this soup and enjoy during the week with a meal, as a snack or to help fill you up before a holiday party to prevent overeating. Here's my simple recipe. You can get creative and add shredded chicken, corn or beans to make it more of a complete meal. This recipe is low on calories but loaded with filling fiber and cold fighting antioxidants.
In a large pot sauté 1 small onion, 2 green peppers and 3 cloves garlic in a tablespoon olive oil. Add 1 container (32oz) low sodium vegetable broth, a jar of mild or spicy salsa (16oz), 1 can (28oz) diced tomatoes (no added salt if possible), 2 teaspoons chili powder, 1 teaspoon red pepper flakes, 1 tablespoon parsley, pepper to your liking. Bring to a boil and reduce heat to let simmer for 30 minutes. When cooled down, I pour into cup sized glass containers, store in refrigerator and reheat during the week. Enjoy!