Creamy Cauliflower Soup with Herbed Goat Cheese

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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:

  1. It’s delicious hot or cold so I also use it as a drink at dinner rather than water. More vegetable intake and refreshing!
  2. 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

Ingredients

  • 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

Directions

  1. Combine all ingredients, except for the cheese, in a large pot.
  2. Bring to a boil and then simmer for 30 minutes.
  3. Before blending, remove 3 cups of  liquid and hold in reserve.
  4. Add goat cheese, crumbled into chunks.
  5. 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.
  6. Add salt and/or pepper to taste.
  7. 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.)

 

 

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