Cheesy and creamy light cauliflower soup


I’ve moved many times in my life and eventually left my country. Now, Canada is home for me. Visiting São Paulo, Brazil, last month I noticed how much I love almost any food I eat there.
The food I’ve had there has been shaped in my heart, more so than in my taste buds. And ironically, some of my mom’s food, which was really, really bad. No escape from emotional ties here, the worse she cooked the more I learned on how not to, which for my own sake started when I was around 13 or so.

My worst nightmare were the soups she would make for dinner. Dinners had to start with a soup, regardless of the scorching weather, every dinner, every evening of every week we had soup.
The worst for me was an oatmeal soup ??? Who does that? Followed by the cauliflower soup, which is the recipe of this post. And guess what, I have it for lunch!

What happened is that I eventually came to terms to cauliflower when searching for carb conscious and diabetes friendly recipes a long time ago. Tried different recipes and now I proudly own mine, a creamy, light, cheesy and delicious cauli flower soup.

Hope you like my soup, this soup is home for me!

Cheesy and creamy light cauliflower soup

4 to 6 portions

1 cauliflower, washed and cut in florets
1 tbs butter + 1/2 tbs vegetable oil
1 small onion chopped
3 to 4 cups of low fat milk, or 2 cups milk and 2 cups chicken broth
1 tsp onion powder
1/4 tsp white pepper
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup low fat mozzarella or any cheese you like, shredded
a dash of paprika

In a deep pan bring the butter to melt and sautée the onions. Add the cauliflower and spices, but the paprika, stirring until fragrant. Add the liquid, start with 3 cups, bring to a boil and reduce to a simmer for approximately 20 min, until the cauli flower is soft.
Let it cool and purée with a hand blender until everything is nice and smooth.
At this point it is your call to add or not the one cup of liquid left, depending on how thick you like your soup. You might even want to add more than 1 cup in which case make sure you adjust the seasoning.
Before serving add the cheese to the hot soup and sprinkle some paprika or fresh pepper on top.

Enjoy and thanks for stopping by!

You also might like:

Light creamy chicken soup

Silky sweet potato soup

White asparagus cream soup


9 thoughts on “Cheesy and creamy light cauliflower soup”

  1. Made me laugh, and think of Ruth Reichl, former editor of Gourmet Magazine, onetime food critic of the New York Times, who wrote about her mother’s cooking in her first memoir, Tender at the Bone. Evidently it was even worse than your mother’s, running close to poisonous at times!
    You might enjoy the book —

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