So as I said yesterday, I went shopping for this wedding I’m cooking for on Wednesday. As always, I over did it. I am only cooking for 30 but I planned for 300. And I bought way too much food. Good news is, I can still use it.
Tonight, I decided I’d use up some excess spinach and cauliflower. So I made what I’ll call Green Soup. It was creamy, savory, simple, and chalk full of vegg, at only 150ish calories for a big bowl. It is sure to warm you up on these colder nights.
- 1 tbsp butter
- 1 small white onion
- 2 garlic cloves
- 2 quarts of chicken stock
- 1 head of cauliflower
- 1 pound of baby spinach
- 8 ounces low fat cream cheese
- 8 ounces of non fat Greek yogurt
- 1/2 cup Parmesan cheese
In a large soup pot, heat butter over medium heat. Add in sliced onions and garlic cloves. There is no need to chop these small, you’ll be pureeing them later.
Roughly chop the whole head of cauliflower, including the stem. Add to the onion and garlic.
Add in broth, and bring to a boil. Simmer for 5 minutes or so to soften the cauliflower.
Add in the spinach. Stir.
Transfer to a blender, or use a stick blender to puree the soup.
Serve with an ounce of Greek yogurt and a tablespoon of Parmesan cheese. Enjoy!