For the last month and a half, I’d been dieting quietly,being a good girl, not eating dessert and enjoying big bowls of vegetable soup for lunch. Pants were fitting better and I was feeling good, no longer cringing at pictures of myself. Then came spring skiing with hot chocolate, lunchtime chocolate chip cookies, and glorious glasses of ruby red zinfandel with steak dinners. I don’t regret any of those delicious calories. Not a one. But I wouldn’t have minded if they’d remained in Colorado instead of following me back to Chicago, magically attached to my hips.
It’s time to welcome back moderation, one vegetable soup lunch at a time. Homemade soup goes down easy, but the craving for sweets and cookies is a lot harder to break.
This cauliflower soup has two slices of sharp cheddar crumbled on top to ease myself back into pure healthiness. Two slices. 226 calories. 18 grams of fat. Tomorrow, I’ll cut it to half of that. Day by day. Bite by bite. Teaching myself to be good all over again.
- 1 head of cauliflower, cut into roughly equal florets
- 3 tablespoons of olive oil
- 1 teaspoon of kosher salt
- ½ teaspoon of black pepper
- 1 clove of garlic, minced
- 1 apple, peeled and coarsely chopped
- 2 cups of chicken stock
- 2 slices of sharp cheddar cheese
- Preheat oven to 400 degrees Fahrenheit.
- Cut the cauliflower. Toss with 2 tablespoons of olive oil, salt and pepper. Lay flat on a cookie sheet lined with aluminum foil. Roast for 40 minutes. Remove from oven and set aside.
- In a medium stockpot, heat the remaining tablespoon of olive oil on medium heat. Add the garlic and saute for 3 minutes, until soft and fragrant. Add the apple pieces and saute for another 3 minutes.
- Now add the roasted cauliflower and the chicken stock. Bring to a low boil and lower the heat to medium low. Cook for 15 minutes, stirring occasionally.
- Puree with a hand blender or in a blender. Taste. Add salt and pepper to your liking. Serve with crumbled cheddar cheese on top.
- This soup will keep covered in the fridge up to 5 days.