Two Mushroom Cauliflower Soup - 13g Carbs, 3g Fiber
From: South Beach
A Warming Fall Soup
As the leaves change colors and the weather turns brisk, you may prefer
warming fare for lunch or dinner — and homemade soup is a great option.
This comforting soup is packed with fiber-rich vegetables and offers a
savory blend of flavors that are sure to satisfy on a crisp fall day.
Soak the porcini as long as possible to extract the maximum flavor. If
you have an immersion blender, it works just fine for this recipe and
will save you some time. A squeeze or two of lemon brings out the
mushroomy flavor.
Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 min
Servings: 4
1/4 oz mushrooms, porcini, dried (about 1/3 cup)
3 1/2 cups chicken broth, less sodium divided
1 Tbsp olive oil, extra virgin
8 oz cremini mushrooms, quartered
1 small onion, thinly sliced
2 cloves garlic, minced
20 oz cauliflower, florets, frozen (1 package)
1/4 tsp salt
1/4 tsp freshly ground black peppercorns
4 Tbsp sour cream, reduced-fat
1/4 tsp nutmeg, fresh freshly grated
1 large lemon, cut into 8 wedges
1. In a small saucepan, bring the porcini mushrooms and 1/2 cup of the
broth to a simmer over high heat. Remove from the heat and set aside
to allow the mushrooms to soften while you prepare and cook the vegetables.
2. In a medium nonstick saucepan, heat the oil over medium heat. Add
the cremini mushrooms, onion, and garlic. Cook, stirring often, until
softened, about 3 minutes.
3. Meanwhile, place the frozen cauliflower in a strainer and run under
hot water to warm a bit.
4. Add the remaining 3 cups broth to the soup. Drain the porcini in a
strainer held over the saucepan so the soaking liquid is added to the
soup. Add the cauliflower, salt, and pepper and bring to a boil over
high heat. Reduce the heat and simmer for 1 minute to heat the
cauliflower through.
5. Meanwhile, cut the porcini into slivers.
6. Transfer the hot soup in batches to a blender (or use an immersion
blender) and puree until smooth. Whisk in 3 tablespoons of the sour
cream and the nutmeg.
7. Ladle the soup into 4 bowls and top each with some slivered porcini
and 1 scant teaspoon sour cream. Serve with lemon wedges for squeezing.
Servings: 4
Serving Size: is 1 3/4 cups
Nutrition per Serving:
130 Calories, 5g Total Fat, 1.7g Saturated Fat, 594mg Sodium, 13g Carbs,
3g Dietary Fiber, 5g Protein
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