One Pot Cauliflower Soup

I've been on a refined sugar detox for about two weeks now. What makes this difficult is the lack of things to eat.  There seems to be sugar in everything these days.  From pastas, to crackers, even bread claiming to be whole wheat can be packed with sugar.  Last night I wanted something hearty, flavorful, and not green.  I do have a salad breaking point. 

I have made this cauliflower soup in the past and knew it was the perfect bowl of goodness I was craving.  It's simple, quick, and nutritious. 

Cauliflower Soup
Adapted from a Cook's Illustrated
·         2 Tbsp unsalted butter or the same amount of vegetable or olive oil
·         1 medium onion, 3 medium shallots OR 1 medium leek chopped
·         1 medium head of cauliflower (about 2 pounds), stems discarded and florets cut into bite-sized pieces (about 5 cups)
·         2 cups of low-sodium chicken broth or vegetable broth
·         1 tsp salt
·         Ground pepper
·         1 tsp ground coriander
·         ½ - ¾ cup whole milk
·         2 tsp minced fresh chives, or minced parsley (optional)
Instructions – using a Dutch oven (or other large pot):
1. Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add cauliflower.
2. Add stock, salt, pepper to taste, and coriander to saucepan; bring to boil. Reduce heat to simmer; cover and cook until cauliflower is tender, about 12 minutes.
3. Add 1/2 cup milk; blend until very smooth using a liquid hand blender.  If you do not have one, ladle soup into blender and then return soup to saucepan.  Cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)
4. Ladle soup into individual bowls. Garnish with minced chives and serve immediately.
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image: Elise Bauer from Simple Recipes