Wednesday, November 14, 2018
Recipe from Skinnytaste.com
Adapted and Husband-Tested in Alice’s Kitchen
If you are craving some comfort food, this soup is the answer. This is a more healthful version of other cheesy soups, but it tastes so good that you won’t feel cheated. In fact, we thought the soup tasted best the day after it was made which means this would make a great casual dinner party meal served along with a crisp salad and some whole-grain bread. As you cut up the veggies for this soup, be sure to cut some extra carrot, celery and cauliflower pieces to pop in your lunchbox or to eat for a crunchy snack.
½ pound lean ground turkey
1 Tablespoon unsalted butter
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
2-3 cloves garlic, minced
2 Tablespoons whole-wheat flour or all-purpose flour
Kosher salt, to taste
Freshly ground pepper, to taste
3 ½ - 4 cups low sodium chicken broth (or homemade chicken broth)
10 oz. Yukon Gold potatoes, finely diced (peel, if desired)
¼ of a large head of cauliflower, florets cut up into bite size pieces*
1 cup to 1 ¾ cup shredded sharp cheddar cheese
2 Tablespoons chopped scallions, for garnish (optional)
Yield: 6 servings (1 ½ cups per serving) Calories 254; Total Fat 11.5 grams (Saturated Fat 6 grams); Cholesterol 52 mg; Sodium 670 mg; Carbohydrates 19 grams; Fiber 3.5 grams; Sugars 5 grams; Protein 20 grams; Freestyle Points 7, Points +
*The original recipe calls for ¼ of a large head of cauliflower, stem attached. Then when the cauliflower is tender from cooking, you would then remove the entire stem with the florets attached and add them to a blender along with 1 cup of liquid. Blend and then pour back into the soup. However, I like having the soup a bit chunkier (plus I don’t like having to clean up another appliance) and so I cut up the florets. Then I just used a stick blender and blended just a few seconds to make the soup somewhat creamy.
**You can cut back on the fat by using 1 cup of cheese (I thought that was plenty.) You can cut back on the sodium by using homemade chicken broth. You can increase the fiber of the soup by not peeling the potatoes or the carrots and by using whole-wheat flour.