Cauliflower Watercress Soup Recipe
Cold winter nights call for hot soup. We were hit with a snow storm yesterday, and we’re expecting another tonight. After shoveling myself out of my parking spot and coming in from the cold last night, this soup hit the spot. It’s healthy and light, with a creamy texture from the cauliflower that’s perfect served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it’s light enough to serve with a sandwich or a first course.
1 tbsp butter
1/2 cup chopped onions
1 tbsp unbleached flour (all purpose is fine too)
4 cups reduced sodium chicken broth (vegetarians can use vegetable broth)
1 medium head cauliflower, chopped (about 1 1/2 lbs florets)
4 cups watercress (3 oz)
kosher salt and pepper to taste
In a medium nonstick saucepan, melt the butter over low heat. Add the onions and saute until soft, about 3 minutes. Add the flour and stir about 1 to 2 minutes.
Add the chicken broth and cauliflower and increase heat to medium-high. Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.) Add the watercress until wilted, about 1 minute and puree with an immersion blender until smooth. Season with salt and pepper to taste.
Makes 7 cups
Keywords: Cauliflower Watercress Soup Recipe