Always a great feeling when everyone eats the dinner you work so hard to prepare (ok, in this case not so hard but hey, there were dishes) My son usually requires ranch on literally everything he eats and he ate this sans the ranch….oh yeah, I know….probably the biggest compliment I could receive. You might be questioning his ability to eat soup with ranch but never doubt a determined 3 year old! He’s eaten apple slices with ranch…just sayin. So take it from Elias…It’s so yummy, it doesn’t even require ranch. Are you sold? Let me continue.
This cauliflower broccoli soup is incredibly CREAMY and yet very LOW CALORIE . I’m using all caps because you don’t usually see the words creamy and low calorie in the same sentence but it’s so so so true. A bit of potato, a large head of cauliflower and blended cottage cheese are pureed to create a creamy and thick base for this bit of comfort in a bowl. 101 calories per cup….oh yes…101 calories. I had the BIGGEST bowl of soup with a sprinkle of sharp cheddar for dinner, was STUFFED and it totaled less than 300 calories.
You know what that means don’t you? Black Bean Brownies here I come!
Creamy Cauliflower Broccoli Soup
- 4 cups low sodium fat free chicken broth
- 2 cups water
- 1 large head cauliflower (chopped into medium pieces)
- 1/2 large onion
- 1 large russet potato (11 ounces peeled and chopped)
- 1 cup 1% cottage cheese
- 1 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried parsley
- 10 ounce package frozen chopped broccoli
- 1/4 cup water
- 2 tablespoon cornstarch
Combine broth, water, onion, cauliflower and potato in a medium to large soup pot and boil until the cauliflower and potatoes are soft.
Using a small food processer ( a blender would work too) blend the cottage cheese until glossy and smooth. Set aside. This can be done while you wait for the cauliflower and potatoes to boil.
Using a slotted serving spoon, scoop out the now soft cauliflower, potato, onion and about a cup of the broth and carefully place into a blender. CAREFULLY puree until smooth. This mixture will be extremely hot so again use caution as you blend and again as you add the pureed vegetables back into the pot.
Stir in the pureed cottage cheese, garlic, salt, pepper and parsley.
Add the frozen broccoli. I found the chopped frozen broccoli to be a big time savor and it worked really well in this recipe but fresh broccoli would be fine.
Dissolve 2 tablespoons of cornstarch into 1/4 cup of water and add to soup.
Bring to boil and then simmer until ready to eat. About 5-10 minutes before I was ready to serve, I took it off the heat and allowed it to set for a couple minutes. This helped thicken it a bit more for an even creamier texture.
Top with shredded sharp cheddar. Enjoy!
1 cup = 101 calories
Makes 9 cups