It was a cold and rainy day a few days ago and I decided it was time to try a new soup recipe! I’m currently on two Hot Mama programs: Body Smarts (that’s our 12-week nutrition and fitness program) and IGNITE (our at-home metabolic workouts…BAM!). I needed a hearty soup that made me feel cozy and warm, but also filled me up. Now, I’ve heard a lot about cauliflower as a replacement for rice and potatoes, but I gotta tell you, I hadn’t been sold on the idea. Until now.
I found a recipe online and modified it to fit the guidelines of the programs I’m in…and to be honest, add a little flavor! Now, I’m no chef and a lot of the recipes I try to alter fail miserably and my poor husband chokes the food down. But this recipe? I got the “don’t change a thing…this is awesome”. Oh yeah I did! BAM! Go me! The anti-chef has become the chef. Well…maybe for this recipe. :p
If you’re looking for a heart, nutritious and delicious soup…this is it, Mamas! The ingredients are easy to find and it took me 20 minutes to get it on the stove simmering away. I hope you give it a whirl!
- 4 - 6 slices bacon, diced
- 1 Tbsp unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalk celery, diced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup skim milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- 1/4 - 1/2 tsp cayenne pepper
- 1/2 - 1 tsp oregano
- 1/2 tsp parsley
- Kosher salt, to taste
- Black pepper, to taste
- Heat a large stockpot over medium heat. Add bacon and cook until crispy. Transfer to a paper towel-lined plate, set aside.
- Drain most of the bacon fat. Add and melt unsalted butter to the stockpot.
- Add garlic, onion, carrots and celery. Cook 3-4 minutes, stirring occasionally, until tender.
- Stir in cauliflower and bay leaf. Stir occasionally. Cook until somewhat tender (3-4 minutes).
- Add flour to the veggies. Stir and cook until flour starts to brown (about 1 minute).
- Gradually pour in chicken broth and milk. Add all seasoning. Cook, whisking constantly, until slightly thickened (about 3-4 minutes).
- Bring to a boil.
- Reduce heat and simmer until cauliflower are tender (about 12-15 minutes).
- If your chowder is too thick, add more milk as needed.
- Serve immediately. Garnish with crispy bacon.