This recipe is perfect for just about any vegetable, and may be seasoned with your favorite herbs. Fresh herbs are the best, but dried may be used.
*Choose organic produce whenever possible*
- 1 cauliflower head, core removed and chopped
- 1 low-sodium organic vegetable bouillon cube, or 6 cups low-sodium vegetable stock
- ½ teaspoon finely chopped herbs, such as parsley, thyme, oregano and basil
- 4 heaping tablespoons shredded part-skim mozzarella cheese
Place the cauliflower in a large pot with 6 cups water (or 6 cups vegetable stock, if using instead of bouillon) and bring to a boil. Reduce the heat to medium and cook for 6 minutes, or until the cauliflower is tender. Add the bouillon cube and herbs. Using an immersion blender, puree the soup. This may also be transferred to a standing blender and pureed. Remove from the heat. Stir in the mozzarella cheese and serve warm. Serves 4.
© 2010 by Stephen Sinatra, MD, Jim Punkre and Rebecca Bent. All rights reserved. Reprinted with permission from Bottom Line Books.