I was not going to blog today due to needing to get galleries out to clients but my day three experience on this journey was a good one. I have a friend celebrating a birthday and I was a bummed that I was not going to be able to eat ice-cream, cake, or even lunch. Now my boyfriend mentioned that part of a challenge is that it is actually a challenge. It is not always going to be easy. I can still participate in birthday celebrations but I will be bringing my own lunch and ice cream.
Moving Forward to dinner, I made creamy cauliflower soup and an avocado and spouts sandwich. Yum! I love soups so finding this recipe was fantastic. I am sharing the recipe from my favorite blog. I did use the veggie broth. I hope everyone is having a wonderful Tuesday. I did not take pics today but I am adding the link and one of my images from my still life gallery.
Creamy Cauliflower Soup
Servings: 4 servings • Size: 1 1/2 cups • Points +: 2 pts • Smart Points: 2
Calories: 80 • Fat: 3 g • Carb: 11 g • Fiber: 4.0 g • Protein: 4 g • Sugar: 0
Sodium: 494 mg (without salt) will vary by brand of broth
1 tbsp butter
1 tbsp unbleached flour (all purpose is fine too)
1 medium head cauliflower – chopped
1/2 cup chopped onions
4 cups fat free chicken broth (vegetarians can use vegetable broth)
salt and pepper to taste
In a medium saucepan, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes.
Add the chicken broth, onions and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.