I love a good cozy warm veggie-filled soup during the cold months. Especially if it's easy and it doesn't get much easier than this!
Cauliflower Soup
Ingredients
1 tsp olive oil
¼ cup diced onion
½ cup diced celery
1 carrot peeled and diced
2 garlic cloves minced
4 cups chopped cauliflower florets
2 cups chicken broth
1 bay leaf
¼ tsp each : salt and pepper
3 oz lowfat plain greek yogurt
1½ cups shredded cheddar cheese, divided
Directions
Heat oil in a large saucepan over medium heat. Add onion, celery, garlic, carrot, onion and cook for a few minutes or until translucent. Add cauliflower, chicken broth, bay leaf, salt and pepper.
Cover and bring to a boil then reduce heat and allow to simmer until vegetables are tender, about 8 minutes.
Remove from heat and discard bay leaf.
Puree the mixture in a food processor, with an immersion blender or by using a potato masher.
Slowly mix the Greek yogurt and 1 cup of the cheese.
Garnish with remaining cheese
