Hubby Bryan and I often buy a head of broccoli or cauliflower, knowing that we can have it as a vegetable side for one meal and then maybe later in the week as the basis for soup.
I think our next such purchase will likely be cauliflower, because I just read an article in Eating Well magazine boasting that one cup of cooked cauliflower has nearly a full day’s dose of vitamin C (92 percent of the daily value). The orange and green varieties, if you can find them, also contain vitamin A, which can help vision; and purple cauliflower has anthocyanins, which may help keep memory sharp. (I can use all the help in that area that I can get.)
Here’s Eating Well’s recipe for cauliflower soup, which has 186 calories per one-cup serving with 45 percent of the daily value for vitamin C, 27 percent of calcium and 15 percent of vitamin A. Hot, yummy and good for you, too.
Cheddar Cauliflower Soup
Heat 2 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 2 large leeks, white and light green parts only, thinly sliced and rinsed, and cook until soft, about 5 minutes. Add 4 cups chopped cauliflower florets, 2 cups low-fat milk, 2 cups water, 1 bay leaf, 1 teaspoon salt and ½ teaspoon pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.
Meanwhile, whisk 3 tablespoons all-purpose flour into ½ cup low-fat milk in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from heat. Stir in 1½ cups extra-sharp Cheddar cheese and 1 tablespoon lemon juice.