My poor roommate had gum surgery last week, so all we've been eating is soup, scrambled eggs, polenta, mashed yams and smoothies.
Here's a lovely, flexible fall soup that can be made from scratch and served in under an hour.
Ingredients:
1 head cauliflower
2 potatoes
1/2 onion
1 carrot
1 celery stick
2 cups water
21 tbsp soup stock
3 tbsp sour cream
Salt and pepper to taste.
Finely chop onion, cauliflower and celery, and saute in a large stock pot until soft and the onion is clear, about 5 minutes. While this is cooking, roughly chop up cauliflower and potatoes into small pieces. Add to vegetables in the pot and add water until cauliflower and potatoes are just covered.
Bring to a boil and add soup stock. Let simmer until everything has cooked until soft all the way through, about 20 minutes. Add to blender in three batches, and blend with one tablespoon of sourcream until "liquified".
** An alternative recipe includes adding a tablespoon or two of curry, and/or a can of cream-corn. Also, sometimes I leave some of the potatoes out of the blender and serve it as a chowder. **
I like to serve this with a dollop of sour cream, a sprinkle of parmesean cheese and cracked black pepper.
This makes about 10 cups of soup, at about 100 calories per cup.
