Another one of those Friday night, non slow cooker meals that isn’t overly filling. And a batch lasts for a few days with only 2 people under one roof. With kids, it could last a couple of days. We’ve gotten about 8 servings out of it. BUT we did make this part of a filling dinner with an English Pot Roast and veggies as the main course, this was just a starter. But for the rest of the weekend, this has been my post workout lunch. And if I added up my calories right, it’s only about 150 calories per serving. Yes, now that I know I can achieve academic success, time to up the ante. This term taking 10 credits instead of 7-8 (so that’s 3 good classes: Property, Constitutional Law, and International Commercial Arbitration). AND still working.. AND this time around, putting gym time at least 3-4 days of the week back into my schedule. Before law school, I went at least a couple times during the week. Even when I used to travel for work, I’d spend all week at the hotel gym or at a local gym by the hotel. So, I think to get back into a healthy lifestyle, we just can’t eat healthy foods, have to work out a bit too.

So a fun tidbit about cauliflower – I STILL hate eating it cold and I used to hate it 100% as a kid. I’ve come to like it cooked, either mashed like mashed potatoes, steamed with cheese, and in soup! So if you have kids that hate it as much I did (and still do somewhat), this recipe could be a winner.

Ingredients:

1 tsp Extra Virgin Olive Oil
1/2 Small Sweet Onion, Diced
1 tsp Garlic, Minced
1 Cauliflower Head, Chopped
4 Cups Water
4 tsp Chicken Bouillon Powder
1 – 1.5 Cups Shredded Cheese (I used a mix of Sharp Cheddar and Swiss… most recipes usually call for yellow or white cheddar)
1/2 tsp Cayenne Pepper

Directions:

Step 1 – Over medium heat, warm a large sauce pan or larger pot and heat the olive oil.
Step 2 – Add in onion and garlic
Step 3 – After a few minutes, add in the cauliflower. Cook for about 10 minutes until cauliflower is nice and tender.
Step 4 – Add in the water and chicken powder. Bring to a boil then reduce to a simmer and cook for about 15-20 minutes total.
Step 5 – Either using an immersion blender or pouring the soup into a regular blender, puree the soup.
Step 6 – Add the soup back into the pot and bring to a boil then reduce heat again
Step 7 – Add in the shredded cheese into the soup and thoroughly mix in and let the cheese melt and blend into the soup.

Step 8 – Lastly, time for the spice! Add in the cayenne pepper. 1/2 tsp is family friendly… we used more like 1 tsp maybe more for a better kick! And you can add in other spices too.
Step 9 – Ready to Serve!!