Fall soup kinda day.

Today reminded me of a typical fall day back in Illinois.

 As a child, as soon as the weather changed my Mom would make a big pot of homemade soup.

So today I decided to channel my Mom and make soup.

I wanted to create a low fat healthy soup. I knew I had a head of cauliflower that needed to be used so I decided to try something with that.
We love roasted cauliflower so I roasted my veggies first.

 

I chopped a head of cauliflower, 6 loves of garlic and one large onion. I brushed them with olive oil, salt and pepper and roasted them in a 400 degree oven for 45 minutes.

I put 6 cups of low sodium, organic chicken broth in a pot and added my veggies. I simmer them on the stove for about an hour.

I added salt and pepper to taste and a large pinch of Thyme. Even though I had used roasted garlic cloves, I added two fresh cloves, roasted garlic has a sweet taste and I wanted a bigger taste of garlic.  

 I emulsified the broth and veggies to create a nice creamy texture.

When I tasted the soup I felt it needed something to bring the flavor up so I added the zest of one lemon.

The soup was good but still needed a little something, somthing, so I decided to make a puree of roasted red peppers to drizzle into the soup.

It really did the trick.

 









 

I made homemade caramelized onion facaccia bread to go with soup.

Perfect accompaniment to the soup.

 

I did what I set out to do, make a low fat, healthy soup. You can easily change out the chicken broth and use vegetable broth.  I think a basil pesto would also taste good  instead of the roasted red pepper drizzle.

My husband approved, he had three bowls of soup.

 

I will share the onion facaccia on another post.