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Healthy Living: Winter White Velvet Soup


Healthy Living SoupYou’ve heard of red velvet cake, right?

Well, this soup is nothing like that.

I think most days it’s colder in my house than it is outside. I’ve replaced the weather stripping and battened down the proverbial hatches, and I light the fireplace as soon as dusk falls. However, it’s hard to defeat the chill in the air. Needless to say, I’ve been making a lot of soups this winter. They warm you through and through.

I love this one because I can sneak so many vegetables into it! My kids are much better about eating vegetables these days, but it can’t hurt to work in a few extra.

Winter White Velvet Soup

Ingredients:
2 Tbsp extra virgin olive oil
1 medium sweet yellow onion, peeled and roughly chopped
2 medium leeks
2 medium shallots, quartered
6 medium cloves garlic, peeled and smashed
6 cups low sodium chicken broth (You may need a bit more for thinning.)
1 medium head of cauliflower, broken into florets
2 medium potatoes, roughly chopped
2 medium parsnips, peeled and cut into 1-inch slices
1/2 cup feta cheese, plus extra for garnish
1 1/2 tsp kosher salt, more to taste
1/2 tsp white pepper, more to taste
2 Tbsp finely diced red bell pepper
2 Tbsp finely chopped fresh parsley

Directions:
Heat olive oil in a large Dutch oven or stock pot over medium heat. Add onions, leeks, shallots and garlic. Reduce heat to medium-low, and sauté onion mixture until soft and slightly golden, about 15 minutes.

Add chicken broth, cauliflower, potatoes, parsnips, salt and white pepper. Bring mixture to a boil, then reduce to a constant simmer and cover. Cook until all veggies are very tender, about 20-25 minutes

Add feta and puree with an immersion blender or regular blender until smooth and velvety. If soup is too thick, add a bit more chicken broth to thin. Taste and add more salt and pepper, if needed.

Ladle into bowls and garnish with a bit more feta and a sprinkle of the diced red bell pepper and chopped parsley.

Nutritional Information: Calories Per Serving: 120, Calories from Fat: 46, Fat: 5 g (2 g Saturated Fat), Cholesterol: 7 mg, Sodium: 545 mg, Carbohydrates: 15 g, Fiber: 3 g, Sugar: 4 g, Protein: 4 g


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