I have an ongoing battle every week to conquer my produce bins. Every shopping excursion consists of bags and bags of fresh fruits and vegetables that inevitably rot somewhere in the depths of my produce bins.
I start out with the best of intentions. But really my grocery store eyes are bigger than my real world stomach. I’ve tried to curb this behavior in the past but the truth is I just get really excited in grocery stores. There’s something about the produce section that reaches the inner depths of my happy place. Whatever floats your boat I guess…
With the knowledge that I’d have a house guest this week, I went even more overboard than usual, which means that last night I had to think of some vegetable heavy meals for the week. I decided to boil a head of cauliflower and turn it into soup for my lunch this week. Which was really quite tasty and very low fat and low calorie.
The wonders of vegetables never cease. One of my favorite things to do with vegetables is to bulk up meals. Armed with a pretty tiny tuna filet (my mom’s favorite fish) I decided to stress that little pescetarian wonder as far as I could by surrounding it with roughage. Kabobs are wonderful things. One 5oz fillet made 4 kabobs!
Yeah, vegetables are pretty awesome. Now if only I could stop being so darn ambitious at checkout, fresh produce is really expensive.
No Cream of Cauliflower Soup
- 1 Head of Cauliflower cut off stalk
- 4 cups vegetable broth
- 1 tsp red pepper flakes
- 1 Medium Onion
- 3 Cloves of garlic cut into slivers
- Some (1/4 cuppish) parsley (or not depending on your tastes)
- Salt & Pepper to taste
In a large heavy bottomed pot boil salted water. Once water is at a boil add in cauliflower and let cook for 4 minutes. Drain cauliflower and set aside. In empty pot add olive oil, onion, garlic, and red pepper flakes. Let cook about 5 minutes till onion is soft but not caramelized. Add cauliflower and let cook for another 3-5 minutes. Once vegetables are integrated add 4 cups of vegetable broth and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 10-15 minutes.
Remove soup from heat, and in a blender, food processor, or in the pot using an immersion blender (which is what I use) blend soup till cauliflower is no longer chunky, but soup is a smoothish consistency. Taste, add salt and pepper to taste and sprinkle with parsley.
Now for the pictures:
Smoothie: Soy milk, banana, peanut butter and chocolate syrup
No-Cream of Cauliflower Soup (recipe above)
Greek Salad with red wine vinegar and olive oil
My drink of choice: Grande no foam soy latte