Winter is almost here and it’s the perfect time for rich, creamy soup. Except… as delicious as cream is, it’s also laden with calories, and we have to save room for the holidays, don’t we? Here’s an easy way to get the richness of a cream soup, with few of the calories.
Cut cubes of your favorite vegetable into large chunks and boil until soft with a few bouilliion cubes. I like using zucchini or broccoli, especially with some frozen spinach tossed in. Carrots are also a good choice, for an automnal treat, try pumpkin or another squash.
Once the vegetables are cooked, drain, reserving the cooking water; vigorously mix 1/4 cup flour with 1/2 cup cold water in a small pitcher, and add it to the vegetables. Then take your hand mixer and mix well until all the vegetables are blended. If necessary, add some of the cooking water until you reach the desired creamy consistency. Cook for another few minutes and then let sit for five to ten minutes- this will help the soup thicken even more. Depending on the vegetables used you can season further– curry and cinnamon are a good combination for carrots,or pepper and parsley for spinach.
Serve with a drizzle of real cream, but just a drizzle!
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{ 2 comments }
Which vegetables make the creamiest non-cream?
Nates last blog post..Two-Year Bloggerversary Week
I think that things like squash are naturally the creamiest, but the real trick is cooking them in the minimum amount of water necessary and cooking them for a very long time before pureeing. If you manage to use all the cooking water you won’t lose any (as many) vitamins.