Sunday is soup day. I go to the Allentown Farmers Market on Saturday's and get a fresh selection of fruits and vegetables. When making soup I usually, start with cabbage. Then add the vegetables that were leftover from last week. Then add from the new stock to fill the pot.
This week was different. Bets is going visiting and wanted to take a soup along on her visit. She did not want to take one of my concoctions. We tried to make cauliflower soup. It is a quick and simple recipe. In half an hour, you are eating your soup. For those of you that count points. This is 2 freestyle points or 80 calories.
1 tbsp butter
1 tbsp flour
1 medium head cauliflower, chopped
1/2 cup chopped onions
4 cups less-sodium chicken broth or vegetable broth
Pepper to taste
- In a medium saucepan, make a roux by melting the butter on low heat.
- Add the flour and stir about 2 minutes.
- Add the chicken broth, onions, and cauliflower and set the temperature to medium.
- Cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.)
- Puree with an immersion blender until smooth. We used our Nutri-Bullet. Season with salt and pepper.
It turned out great. I have a need to make concoctions. I desperately wanted to add something to the recipe. I googled "what fruit goes with cauliflower"? I found that just about anything will go with cauliflower, because it has a mild flavor. I usually add an apple and tomatoes to my soups. I pleaded my case. Bets wanted to follow the recipe we found. We followed the recipe. The next batch we make we will try adding an apple. Maybe even some tomatoes.
I am grateful that we can stick to the recipes or adlib and add whatever we want. Either one will be delicious. Through google, I found out that “Sunday is Soup Day” is a common practice. I feel a lot of gratitude that through Bets and myself making soup together, we found out we are part of the “Sunday is Soup Day” community.