I know that it is not really the weather for soup, but for some reason I only crave soups, chili, and stews in the Summer. This is one of those recipes that I use all the time. I usually make it plain but I had a moment of clarity in the middle of my busy week and thought... I can make this better! The result is an awesome flavor! Paired with some quickly cooked chicken it is a quick and very healthy meal... Or eat it as a snack like I do!
Number of Servings: 6
Points Per Serving: 2 for the soup and cream (chicken is extra)
For the Soup:
3 tsp olive oil
1 medium onion, chopped
3 celery stalks with leaves, chopped
1 cup carrots, chopped
3 cloves garlic, minced
3 tsp chicken boullion (or you can use chicken broth, but watch the points value)
8 cups water
1 20 oz. bag frozen cauliflower or one head fresh cauliflower cut up
1 tsp garam masala
salt & pepper to taste
Heat the oil in a large dutch oven over medium heat. Add the onion, celery, carrot and garlic and cook until light golden and softened. Add the chicken boullion and water, bring to a boil. Boil for 15 minutes or until the carrots are tender. Add the cauliflower and continue to boil 25-30 minutes, or until the cauliflower is easily mushed with a fork. Allow the soup to cool a bit and then puree it either in a blender (be careful with hot liquids) or a stick blender. Return the soup to the dutch oven and heat through. Add the garam masala, salt, and pepper to taste. Adjust according to your tastes,
For the Lemon-Parsley Cream:
12 Tbsp light sour cream
1 Tbsp lemon juice
1 tsp lemon zest
1 Tbsp fresh Italian parsley, finely chopped
Combine all ingredients and mix well. Set aside.
To Serve: Divide the soup among the bowls and then spoon 2 Tbsp of the Lemon-Parsley Cream onto each. Enjoy!!
Serving Suggestion: I sprinkled some pounded out chicken breasts with garam masala and quickly sauteed it, chopped it up and added it to the soup. Super yummy!
Note: You can leave out the garam masala if it is not something you like, or try some curry powder!
I LOVE FOOD!
I LOVE TO COOK!
I LOVE TO READ COOKBOOKS!
AND I LOVE TO EAT!
And my love for food has certainly gotten me into trouble with my weight, but now I am trying to change that. I have been on Weight Watchers for 9 weeks now and have dropped 5% of my body weight. I still have a long road ahead of me, but I am excited and encouraged.
This is going to be an entirely new journey for me, I have been struggling with my weight for over 10 years now, and I want to defeat this once and for all. It is made even more difficult because I have never been a healthy weight as an adult, so I don't really have an image of what I will look like. This is going to be hard, but I figured if I make it a little fun and challenging... then I will be even more successful!
That is where this blog comes in... I am a cook and I love to share my food. I feel that so many times people think that good tasting food has to be bad for you. I want to prove that wrong! I am going to share with you some of my recipes so that we can all inspire each other to have fun with our food and still stay healthy! (Not to mention writing down my recipes for others makes me keep it healthy and forces me to track everything!)
I am excited to share this journey with you... The view from the top is worth the climb!
We made this for dinner on Saturday with the family. It was so yummy! I love the smokiness that you get from the cedar planks and the bright flavors from the salsa. We served it with an Orzo Salad and Grilled Veggies! I hope you enjoy my first post!!
Number of Servings: 6 (1 Fillet & 1 cup salsa - I do pile it on!)
Points Value: 5
Cedar Plank Mahi Mahi
2 Cedar Planks, soaked in water
6 Mahi Mahi Fillets, fresh or frozen
Creole Seasoning
Rinse and dry off the fish fillets and place on the cedar planks, three to a board. Sprinkle with creole seasoning, depending on your level of spice tolerance. Grill or Broil until the fish is opaque and flakes easily with a fork.
Roasted Corn Salsa
1 bag of Frozen Roasted Corn (Trader Joes sells this, or you can just get regular corn)
1 bell pepper, finely chopped
1 jalapeno, finely chopped
1/2 cup red onion, finely chopped
1 bunch green onions, sliced
2 Tbsp fresh cilantro, finely chopped
1 lime, juiced
salt & black pepper to taste
Combine all the ingredients except for the lime juice in a bowl. Add the lime juice to taste, depending on how "limey" you like your salsa. Serve the salsa along with the fish. Enjoy!
