Creamy Soup Make Over

I love making soup during the winter. Why? Well there are a few reasons. First of all, they are usually, "one pot" recipes so clean up is minimal. Secondly, they are an easy way to fit 2 or more servings of veggies into one meal and finally the recipes usually make enough so that I can freeze a few portions for a healthy meal in a pinch later on.

I'm mostly a fan of broth or tomato based soups as they are the most healthy and lowest in cals. However, when I came across a healthy-ish recipe for a creamy cauliflower (one of my all time favorite veggies) soup I bent my own rules just a bit. Still low in cals and a sneaky way for me to get my son (15 months) to eat cauliflower I went to work making this soup and with a few adjustments along the way I was able to make it even healthier and less fattening.

So if you are craving a hearty and delicious winter soup full of fiber, calcium, vitamins C & K and folate, I've got an awesome recipe for you! Serve it to friends and family, even the pickiest of eaters will enjoy this one!

Pair it with 1/2 a turkey sandwich on light whole wheat bread or even a mixed greens salad topped with chicken, salmon or tuna and you've got a perfectly balanced, light and nutritious meal!

Low-fat Cheddar Cauliflower Soup (8 servings)
1 Tbsp Extra Virgin Olive Oil
2 Large Leeks (white and light green parts only, thinly sliced and rinsed
4 cups chopped cauliflower florets (about 1 medium head)
2 1/2 cups 1% milk, divided
2 cups water
1 bay leaf
1 tsp salt
1/2 tsp white or black pepper
3 Tbsp all-purpose flour
1 1/2 cups 2% sharp Cheddar cheese
1 Tbsp lemon juice

Spray a large skillet with cooking spray and then add olive oil over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups of milk, water, bay leaf, salt and pepper. Bring to a boil over medium high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.

Meanwhile, whisk the remaining 1/2 cup milk and flour 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 the heat, stir in cheese and lemon juice and enjoy!

Note: If soup is too thick when reheating, add a few tablespoons of water to thin it out to your liking.