Confession: I’m on a soft-goat-cheese + soup kick.
It started with my Skin-and-All Creamy Tomato Soup with Herbed Goat Cheese when I decided to use goat cheese to make the soup creamy. In the past, I’d been adding milk or yogurt to vegetable soups (see Creamy Cauliflower Soup). Then I found that herbed goat cheese is richer and the herbs add a lovely flavour. True, it’s also caloric but, when you’re making a quart or more of soup, the amount per 1 cup serving (roughly 20 calories) isn’t going bust your diet.
And this soup has two great pluses:
- It’s delicious hot or cold so I also use it as a drink at dinner rather than water. More vegetable intake and refreshing!
- It yields 2-3 cups of homemade chicken-vegetable stock that can be used in other recipes. Yum!
P.S. The soup in the photo also included a zucchini and leek because they were hanging around in my vegetable bin, but just cauliflower and regular onion would be just fine.
Makes approximately 8 cups of soup
- 1 medium cauliflower, broken into large florets
- 1 zucchini (optional), sliced
- 1 large leek or yellow onion, cut into big chunks
- 10 cups of chicken broth
- 30g or about 1 oz. of soft herbed goat cheese
- Salt and pepper, to taste
- Combine all ingredients, except for the cheese, in a large pot.
- Bring to a boil and then simmer for 30 minutes.
- Before blending, remove 3 cups of liquid and hold in reserve.
- Add goat cheese, crumbled into chunks.
- Purée soup with a hand blender or in a processor until smooth. If the purée is too thick for your taste, add removed liquid in 1/4 cup increments as necessary.
- Add salt and/or pepper to taste.
- Enjoy hot or cold!
For Weight Watchers:
- Your soup yield will depend on the thickness you prefer. (I made 2 quarts of soup.)
- Your point count per 1 cup depends on your soup yield. (My point count was ¼ point per cup.)