I mentioned in my last post that my week has been crazy, and let me tell you…nothing has changed. I really shouldn’t even be blogging right now considering that I have my Chemistry final in the morning, but prioritizing has never really been my thing. Anyways, finding quick, satisfying, and healthy meals is (although usually my goal) more important than ever! With my busy week it is also more tempting than ever to resort to unhealthy eating habits…delivery maybe?? There are so many ways, however, to fulfill a craving for some serious comfort food without the calories!
Soup is one of my favorite meals. (I am also convinced it is one of the more undervalued food groups). Just think, when soup is brought up there are two things that typically come to mind, being cold and being sick…not so fun. It’s sad to think such a versatile and delicious dish has been tainted by childhood memories of runny noses and sore throats. Soup can be a surprisingly healthy, low-cal, and simultaneously COMFORTING meal option. (As long as you monitor what’s going on in your bowl)
Making your own soup is not hard and its not even very time consuming! Purchasing soup from the store can be pretty deceiving, it may seem like a healthy option but canned soups are usually FILLED with sodium and processed ingredients. (Also watch out for cream-based soups which will sky-rocket your calories). Not only is knowing exactly what goes into my soup comforting for my mind, the finished product is comforting for my soul! (It will also last you the week!)
“Creamy” Cauliflower Soup
1 head cauliflower roughly chopped
1 small onion, diced
2 garlic cloves, minced
3 celery stalks, chopped
2 tbsp EV olive oil
4 cups broth (I used chicken but vegetable works too)
salt and pepper to taste and smoked paprika to top
Cut up your veggies and set aside. In a large pot over medium heat add the olive oil. Once heated, add the onion, garlic, and celery to the pot and stir to coat. Cook your veggies until they are soft but not brown (about 7 minutes).
Add the cauliflower and broth and bring to a boil. Once boiling reduce to a simmer and let cook for about 15 minutes or until the cauliflower is soft.
Use an immersion blender to reach a smooth consistency or work in batches with your blender to blend the soup.
Add salt and pepper to taste. I served my soup with smoked paprika, a drizzle of truffle oil, and micro-kale! You can also add Parmesan and chives.