So I know it's the middle of the summer...
But the other day, I was in the mood for creamy soup.
I didn't want anything with cream in it. So I came up with this recipe.
I might be the only person in Los Angeles that's okay with eating hot soup while it's 90 degrees outside.
I could honestly eat soup every day, it doesn't matter how hot it is.
But back to the soup...
I pretty much just threw in whatever veggies I had in the fridge. Luckily, I had zucchini and asparagus, and they worked perfectly.
We also had some spicy chicken sausage in the fridge, so I grilled it, chopped it up and threw it into the soup too.
The result was a hearty, healthy, deliciously creamy soup without all the guilt. Honestly, I was full for hours.
Ingredients: Serves 4
1 large head of cauliflower
1 1/2-2 cups chicken broth (or vegetable broth)
1 cup almond milk
1/4 cup grated parmesan cheese
3 cloves garlic, minced
2 tablespoons olive oil or butter
1 bunch of asparagus, chopped into 1 inch strips
1 large or two small zucchini's, chopped
2 links of sausage (optional)
Cut the cauliflower head up and steam in it in a pot of simmering water, drain and set aside.
In a sauté pan, heat 1 tablespoon of olive oil and sauté veggies in medium heat with salt and pepper, until they are al dente. Make sure avoid over cooking. Set veggies aside.
When the cauliflower has cooled, add it to a blender or food processor along with the 1 1/2 cups chicken broth, 1 cup milk, and parmesan cheese. Process until the mixture has a smooth, soup-like texture, adding more chicken broth if needed.
In a pot on medium-low heat, sauté the garlic with the olive oil and carefully add cauliflower puree. Stir in veggies, and chicken sausage, if you like. Add salt and pepper to taste, as well as more broth if the soup is too thick. Stir soup until just hot, you do not want to cook the veggies too much more.
Serve with grate parmesan cheese and basil on top.