My only consolation for cold weather is soup! I love soup and I always look forward to cold weather when I can start making it again. My mom made the best potato soup, and potato soup has always been my favorite soup. Some versions of potato soup could send you into cardiac arrest. I had to find a way to lighten it up so I could indulge whenever I want. Of course my version isn’t as rich and creamy as a restaurant version, but it is healthier and quite satisfying. Give this recipe a try, and you will soon find it will be a regular on your menu on those cold nights.
Cream of Cauliflower Soup
1 large head of cauliflower (diced)
1 onion (diced)
3 stalks celery (diced)
2 carrots (shredded)
1 pound of potatoes (shredded)
1- 32 ounce carton of no sodium chicken broth
2 cups Fairlife Skim milk
2 quarts of water
1 package of country gravy mix ( mixed with enough water to make a thin paste)
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons of cornstarch thinned down with 1/3 cup of water
Cook veggies in broth and water, add the milk and gravy mix. Bring back to a simmer and add the cornstarch slurry. Cook an additional 10 minutes.
Makes 15 servings (1&1/2 cups each) 2SP
I like to top mine with 1 tablespoon of bacon bits and 1/4 cup fat free shredded cheddar cheese.
You could also add shrimp or chicken for a punch of protein.