Cauliflower Watercress Soup

About This Recipe

Cold winter nights call for hot soup. This cauliflower watercress soup is healthy and light, with a creamy texture from the cauliflower that's perfect served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it's light enough to serve with a sandwich or a first course.

Ingredients

• 1 tbsp butter
• 1/2 cup chopped onions
• 1 tbsp unbleached flour (all purpose is fine too)
• 4 cups reduced sodium chicken broth (vegetarians can use vegetable broth)
• 1 medium head cauliflower (chopped (about 1 1/2 lbs florets))
• 4 cups watercress (3 oz)
• kosher salt and pepper to taste

Instructions

1. In a medium nonstick saucepan, melt the butter over low heat.
2. Add the onions and saute until soft, about 3 minutes.
3. Add the flour and stir about 1 to 2 minutes.
4. Add the chicken broth and cauliflower and increase heat to medium-high.
5. Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.)
6. Add the watercress until wilted, about 1 minute and puree with an immersion blender until smooth.
7. Season with salt and pepper to taste.