Howard Test Kitchen: January 2, 2014

By Jayne Ann Bugda |

Published 12/22 2013 12:49AM

Updated 12/22 2013 12:51AM

What's the magic behind making a soup as thick and creamy as this without breaking your new year's resolution? I'll show you.
As we kick off the New Year, many of us have made resolutions to eat better. It always sounds a lot easier than it is. The trick (at least for me) is to make sure I stick with foods that taste great even though they're lightened up. That's why today I’ve created a thick veggie soup that's so creamy and so delicious, it's hard to believe that it's good for us. We start by boiling some carrots and a head of cauliflower that we've cut into chunks in some chicken broth mixed with an equal amount of water and a little bit of salt and pepper. When they're tender, the trick is to puree them. And we can do that with an immersion blender. And for those of you who might not be familiar with this, I’ll explain.  It's basically a stick blender that is great for soups and sauces 'cause you can use it right in the pot that you're cooking in. (And if you don't have one, no problem. You can always whip this up in your regular blender.)  Once it's smooth, we add some milk and let it simmer until it's heated through. That's it.  Maybe serve it sprinkled with some grated parmesan. Let me tell you -- this soup is as rich and creamy as any soup you've ever had. The best part is that it's super low in calories and fat. To get my “Carrot & Cauliflower Soup” recipe, just go online so you can enjoy a hearty soup that fits your resolution. I'm Howard in the Mr. Food Test Kitchen, where every day we're looking for a guilt-free way for you to say … “OOH IT'S SO GOOD!!”  

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