You’re Keeping Up with Your New Years Resolution to Eat Healthy

January 6, 2010 by

Good work by you!

You resolved to eat better this year, and 6 days in you're still on track.

One day at a time, right?

So I'm not going to distract you with the homemade chili and fresh bread I made last night. (I'll save that for a future post!) Instead I'm going to share with you a wonderful soup recipe that I tried over the weekend.

At first glance you may think, hmmm, I'm not so sure about this one.   But don't worry, my husband and I felt the same way, but still loved it in the end.  And as you already know, if it's on WhatToCookWhen.com, you can rest assured that I've cooked it myself, adapted if needed, and given it my seal of approval.  So give it a shot!

The soup starts with pureed cauliflower, which by itself isn't very extraordinary.  But when you add in the almond and red pepper relish ... look out.  This soup takes on a life of its own.  You won't even feel like you're eating healthy!

And here's a quick tip for you...

The next time a pureed soup recipe calls for butter, try blending in 1/4 of a small avocado for every 2 tablespoons of butter.   You'll add in a much healthier fat, and still get the creaminess without sacrificing taste.

So the next time you want to keep your New Years resolution to eat healthy in tact, pull out your blender.  You have the perfect recipe for a cauliflower soup that will have you focusing on the flavor, instead of what you're missing.

Until our next meal,

Rebecca

Cauliflower Soup with Almond and Pepper Relish

Ingredients:

Cauliflower Soup

Cauliflower Soup

  • 16 Oz Bag Frozen Cauliflower (Or 1 Lb Fresh)
  • 4 Cups Water
  • 2 Tbs Unsalted Butter Or 1/4 Avocado
  • Salt and Fresh Ground Pepper to Taste
  • 1/4 Cup Finely Chopped Almonds
  • 1/4 Cup Roasted Red Peppers, Rinsed, Seeded and Finely Diced
  • 2 Tbs Olive Oil
  • 1 Clove Garlic, Minced
  • 1/2 Tsp Crushed Red Pepper Flakes

Directions:

  1. Bring the water to a boil in a 4-quart pot over high heat.
  2. Add cauliflower and boil until tender, approximately 10 minutes, and then remove from heat.
  3. Transfer 2 cups of the cooking liquid to a blender, and then strain the cauliflower before adding to blender as well.
  4. Add 1/4 avocado or 2 tablespoons butter to the blender, and puree until smooth.
  5. Season with salt and pepper to taste.
  6. In a small bowl, combine the almonds, red peppers, oil and pepper flakes.
  7. When ready to serve, gently reheat the soup if necessary, and then divide the soup among 4 small bowls.
  8. Top each of the servings with 1/4 of the relish and serve.
  9. Instruct guests to mix relish into the soup before eating.

Original recipe appeared in Fine Cooking, December 2010

4 Comments

  1. Jaime

    Oooohhh I want to make this! Now!

  2. Christina

    I *love* the avocado tip!
    I greedily snatch up any excuse to eat avocado on anything! Thank you

  3. Rebecca

    I thought of you and your fellow vegans when I found the recipe!

  4. Jaime

    And I am now eating this! It. Is. So. Good. My husband just made it for me - the avocado version of course (now that's romance)! Thanks for another hit, Rebecca! :-)

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