Steph here –
This next post is from Erin, one of our fabulous Cheapskate Cook readers. I’m excited about her cauliflower soup recipe because it gives me an alternative to frugal-but-starchy potato soup. 
Enjoy!
I don’t know about all of you, but when I think about what I’d like to fix for this meal or the next I’m not just deciding what will be eaten for this meal alone. I’m deciding what I will be munching on for the next couple days. This Cauliflower Soup is what I like to put into a pot to simmer when I don’t want to babysit my supper or eat leftover for days. I love it because this soup never lasts. It is always gone by the end of lunchtime the next day.
One way to cut the cost of this already pretty inexpensive soup is to make and use your own stock, but if that isn’t something you do don’t sweat it, but it will just cost you a bit more. This soup also provides the comfort and warmth I crave from a potato soup without throwing my blood sugar all over the place.
Cauliflower Soup
Makes about 4-6 servings
INGREDIENTS
- 1 tablespoon butter
- 1 bay leaf
- 1 onion, chopped
- 3 ounces of potato, peeled and diced (I usually just go with one or two medium-sized potatoes)
- 1 pound of cauliflower, broken or cut into little florets
- 1 clove of garlic, crushed
- 3 cups of broth
- salt and pepper, to taste
- 1 teaspoon of ground coriander
DIRECTIONS
- Heat the butter, add bay leaf, and cook onions for about 5 minutes, or until transparent
- Add potato, cauliflower, and garlic and stir on medium heat for 5 minutes
- Add the stock or water and bring to a boil
- Cover, reduce heat, and simmer until the cauliflower florets are tender
- Remove bay leaf and puree the soup (a blender will work but I swear by my immersion or hand blender these days)
- Serve hot. Goes great with homemade bread
A little about Erin:
I am a crafty stay-at-home wife and helpmeet to my smart and sexy geek husband, Nathan. I am also the first born child to my military cook of a father and my earth loving, librarian mother. While I don’t think I can say I grew up in the kitchen I think I came pretty close. As soon as I was capable of of doing something safely my parents would encourage me to help. A lot of the confidence I have and the sense of adventure I enjoy in the kitchen has been developed my entire life, and both serve me well as a young wife trying to cook meals that are both healthful and budget savvy.
While my husband and I struggle with calling ourselves vegetarians we do eat very little meat and lots and lots of vegetables so when it gets cold and soup season arrives at our door the standard chili and chicken noodle soup recipes aren’t going to fly in our house.
WHAT ABOUT YOU?
What meals do you make when you’re trying to prevent leftovers?
(Steph here) Homemade pizza never sticks around long at our house, mostly because it’s an easy lunch the next day for both me and my husband (packed in his lunchbox). Not to mention I think pizza is one of the world’s tastiest foods anyway.
2 comments
2 pings
Susie Bee on Maui (Eat Little, Eat Big)
02/21/2011 at 8:40 PM (UTC -6)
Mmmm, I actually try to cook with leftovers in mind-I like cooking once and eating twice or more (freezer!).
But if I want to be sure not to have leftovers, fish is always a sure bet!
Cauli soup looks great. I think a sprinkle of cumin might be a good add.
Mama
02/23/2011 at 1:58 PM (UTC -6)
This sounds great! I can’t wait to try it. Would it be a good soup to garnish with cheese or sour cream?
Tweets that mention The Cheapskate Cook » Cauliflower Soup -- Topsy.com
02/22/2011 at 12:01 PM (UTC -6)
[...] This post was mentioned on Twitter by Steph J., Steph J.. Steph J. said: For those of us who love potato soup but don't want all the starch – check out the latest guest post on TCC http://j.mp/hUZ8xl [...]
The Cheapskate Cook » Southwestern Bean Soup
02/28/2011 at 11:58 AM (UTC -6)
[...] here – Another fabulous little recipe from Erin. I’m especially excited to try this [...]