Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 48

Serves 5

This soup is one of my most popular recipes on Skinnytaste. It offers everything you love about a baked potato in soup form! In fact, a fan once described it as a ‘warm bowl of awesomeness’. You can totally enjoy it without the guilt because it’s soooo much lighter than a baked potato. That’s because I hide some cauliflower in there, which gives the great taste and texture for fewer calories.

2 medium baking potatoes, about 170g each

3½ cups (450g) cauliflower florets (from 1 small head)

1½ cups (350ml) low-salt chicken stock*

1½ cups (350ml) skimmed milk

½ cup (125g) light soured cream

6 tablespoons chopped fresh chives

¾ teaspoon sea salt

Freshly ground black pepper

10 tablespoons grated lighter mature cheddar cheese

3 slices centre-cut or back bacon, cooked and crumbled

*Read the label to be sure this product is gluten-free.

Pierce the potatoes all over with a fork and microwave on high for 5 minutes. Turn them over and microwave until tender, 3 to 5 minutes longer. (Alternatively, bake at 200°C/180°C fan/Gas 6 for 1 hour or until tender.) Allow to cool. When cool enough to handle, peel and coarsely chop the potatoes.

Set a steamer basket in a large pot and fill with about 2.5cm of water. Bring the water to a boil over high heat. Add the cauliflower, cover and steam until tender, 5 to 6 minutes. Drain, remove the steamer basket and return the cauliflower to the pot.

Set the pot over medium heat and add the stock, milk and potatoes. Bring to a boil. Use a hand blender to purée the soup until smooth. Add the soured cream, 3 tablespoons of the chives and season with the salt and black pepper to taste. Reduce the heat to low and cook, stirring occasionally, until thick and creamy, 8 to 10 minutes.

Remove the pot from the heat. Ladle the soup into bowls. Top each with 2 tablespoons of cheese and divide the remaining chives and the bacon among them. Serve hot.

FOOD FACTS ANOTHER CRUCIFEROUS STANDOUT

Cruciferous vegetables are one of the most potent disease-fighting groups of foods out there. You’ve probably heard all about broccoli’s benefits, but cauliflower offers some health perks, too. The veggie contains glucosinolates, compounds that may have anticancer properties, according to some studies.