Weight Loss Recipes Light Baked Potato Cauliflower Soup

• Start to Finish: 45 minutes

Ingredients:

• 
  
• 1 tablespoon oil
• 1 large yellow onion, sliced
• 1 large celery stalk, chopped
• 1 large clove garlic, minced
• 6 to 8 cups chopped cauliflower florets
• 6 cups peeled and chopped russet potatoes
• 5 cups chicken or vegetable stock
• 1 1/4 teaspoon salt
• Chopped chives, for garnish
• Grated cheese, for garnish
• Sour cream, for garnish
• Black pepper, for garnish

Directions:

1. Heat oil in a large pot over medium heat. Once hot, add onions and turn heat down slightly. Saute onions for 5 to 6 minutes until softened. Add celery and continue to cook 4 to 5 minutes. Add garlic and cook for 1 additional minute. Add cauliflower, potatoes, and stock (stock may not cover vegetables). Stir and bring to a boil. Turn soup down to a simmer, cover with a lid, and cook for 15 to 20 minutes until everything is very tender when poked with a fork.
2. Using an immersion blender, blend soup until as smooth as possible. (If using a stand blender, remove soup from heat and cool slightly before blending.) Soup will be quite thick; add water or stock as desired.
3. Serve while hot with your favorite baked potato toppings.

*Nutrition information based on soup without toppings.

Recipe provided by Food Doodles

By Ellen Thompson

Source: http://www.shape.com/healthy-eating/meal-ideas/10-satisfying-soups-weight-loss/light-baked-potato-cauliflower-soup