Monday, September 23, 2013

Light Cauliflower Cheddar Soup

You know those days when you feel like you should be apart of the Macy's Thanksgiving Day Parade? Today was one of those days. After drinking and eating like crap the last two weekends...errr, weeks...I decided it's time to get back on track. The great thing about soup is it can be light in calories but also super comforting, so you don't feel cheated. This soup only has 2 Weight Watchers points or 86 calories per serving!

Makes 6 -1 1/3 cup per servings 

  • 1 tbs olive oil
  • 1 medium leak, white and light green parts only
  • 1 medium carrot, finely chopped
  • 5 cups low sodium chicken stock 
  • 1 head cauliflower, cut into florets 
  • 3/4 oz cheddar cheese (I used 2% milk Velveeta)
  • 2 tbs low fat cream cheese
  • 2 tsp salt
  • 1 tsp pepper 


Slice leaks and place them in a large bowl of water. This is the best way to clean leaks since they tend to be very dirty. Use your hands to agitate the leaks to dislodge any dirt or sand. 

Scoop the leaks out of the water then move them to a kitchen towel to dry (do not drain). You should see all the sand and dirt has fallen to the bottom of the bowl. 

Heat a large sauce pot over medium high heat with 1 tbs olive oil. Add the carrots and leaks and cook until soft, but not brown, about 8 minutes. 

Add the chicken broth and cauliflower, bring to a boil. Reduce the heat to simmer, cover and cook for 30 minutes until the cauliflower is very tender. Add the cheese and stir until melted.

Carefully transfer the soup to a blender using a ladle and place the lid on, removing the middle and cover with a dishtowel. Trust me when I say remove the will get sucked into the hot soup and you will be eating plastic shards, not fun! You could also use an immersion blender or a food processor for this step. 

Return soup to the pot and reheat for a few minutes until hot. 

Garnish with chives or green onions and cayenne for a little color and kick. 

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