Joy Bauer was one of the speaker/presenters at last weekend’s Greenwich Food and Wine Festival. Bauer’s recipes emphasize healthy eating and this delicious soup is a great example of a fall comfort food. She notes that the spinach is not really “melted” but “wilts into the soup for a splash of color.” This recipe is from Bauer’s book, Slim and Scrumptious.
- 1 medium onion, diced
- 2 stalks celery
- 1 carrot, peeled
- 2 cloves garlic, crushed
- 2 tsp grated or finely minced ginger
- 2 Tb curry powder
- 1 head cauliflower, cut into florets
- Kosher salt
- 3 cups skim milk
- 2 oz (1/4 cup) nonfat or low fat cream cheese
- 1 15 oz can chickpeas, low sodium, rinsed and drained
- 3 cups baby spinach leaves
- Black pepper
- 1 cup cherry or grape tomatoes, sliced in half
- Coat a large pot with oil spray, and preheat over medium heat.
- Add the onion, celry carrot, garlic, and ginger. Saute until the onion becomes translucent, adding a Tb of water at a time to prevent scorching.
- Add the curry powder, reduce the heat to low, and cook 5-7 minutes, until the vegetables are soft.
- Add the cauliflower florets, ¾ tsp salt, and ½ cup water. Cover the pot with a tight-fitting lid and raise the heat to medium high. Cook 6-8 minutes, until tender.
- In a blender, combine the vegetable mixture with the skim milk and cream cheese. Blend until smooth. Alternatively, use an immersion blender to puree directly in the pot.
- Return the pureed soup to the pot and warm gently over low heat. Add the chickpeas and baby spinach and stir until the spinach is wilted. Season with salt and pepper to taste.
- Ladle into serving bowls and garnish with the halved cherry tomatoes.
Bauer recommends the immersion blender, but after watching her use it on this soup you might find the blender more efficient. 271 calories per 2 cup serving according to Bauer’s recipe.
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