I’m gaining winter weight. Ugh. It happens each year like clock work. January hits and all the holidays did was get me craving warm comfort food rather than lean, healthy things like salads and fruits.
As my pants are getting tighter I need to remind myself that
I’m in a wedding in April and I need to fit into the dress comfort foods don’t have to be covered in cheese or deep fried to be satisfying. This soup proves that (and will help me get into that dress.) At just 130 calories per bowl it’s an incredibly filling and delicious alternative to everything bad for me.
Low Cal Potato Cauliflower Soup
(Dairy Free, Vegan, Gluten-Free, but still tastes good – I promise!)
- 3 Small Potatoes (peeled and diced)
- 1 Head of Cauliflower (leaves and thick part of stem removed, the rest chopped up)
- 3 1/4 cups Vegetable Broth (about 3 cans)
- 1 Medium Onion (diced)
- 2 Cloves of Garlic (diced)
- 2 Bay Leaves
- 1 Tbsp Olive Oil
- Salt & Pepper to taste
Special Equipment: Blender or Food Processor
In a large stock pot, heat the olive oil and garlic over low-medium heat. Once oil is hot, add the onion and cook until onion is translucent. Add the cauliflower and potatoes. Cook for another 5 minutes stirring frequently. Add the vegetable broth and bay leaves (I added a bit of pepper now, so it cooked the flavor in, this is optional) , then bring to a simmer. Once simmering, place on low heat and cover. Cook for 25-20 minutes, until potatoes are tender. Remove bay leaves and transfer soup to either a blender or food processor. (I recommend doing this small batches at a time.) Blend until an applesauce like consistency. Return to pot and reheat. Taste, add salt and pepper as desired. Enjoy!
*Counting calories on Livestrong? You can find this recipe by typing in “Kelly’s Low Cal Vegan Potato Cauliflower Soup”