Autumn Cauliflower Soup (Lowfat)
Submitted by Mikekey
Lowfat cauliflower soup, silky and creamy without a drop of cream. Cauliflower, carrots, and onion simmered in broth, pureed smooth, and finished with skim milk and a whisper of nutmeg. Light, healthy, and quick.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minCreamy soup without the cream, that’s the whole trick here. Pureeing the cauliflower until smooth gives this soup a velvety, almost luxurious body, while a splash of skim milk stands in for heavy cream and keeps it genuinely light.
The vegetables carry the flavor: cauliflower for its mellow, nutty base, sweet carrots for color and natural sweetness, and onion for savory depth, all simmered together in broth until tender.
A grating of nutmeg at the end is the small touch that makes the soup taste finished and warming, the kind of bowl that suits a cool autumn evening.
It’s ready in about half an hour and stays low on fat, so it works as a light starter or an easy lunch.
Heat the milk through gently at the end, but don’t let it boil, or it can scorch and turn grainy.
Pro Tips
- Don’t let the soup boil once the milk goes in; gentle heat keeps it smooth.
- Puree in batches with the lid slightly vented so hot soup doesn’t blow the top off the blender.
- Cut the vegetables evenly so they cook at the same rate before pureeing.
- Adjust the thickness with a little extra broth or milk to your liking.
Variations
- Use vegetable broth to make it fully vegetarian.
- Add a clove of garlic or a pinch of curry powder while the vegetables simmer.
- Garnish with chopped chives, a swirl of yogurt, or toasted seeds.
Ingredients
Directions
In a large pot, combine broth, cauliflower, carrots, and onions. Bring to a boil.
Reduce heat and simmer 7 to 10 minutes, until vegetables are tender.
Purée in a blender or food processor, in batches. Return to pan.
Add milk and heat thoroughly, but do not boil.
Stir in nutmeg and pepper. Serve.
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