We do get spoiled in the Sunshine State. When we have rain, it generally comes in bands mixed with partial clouds and sun, but we do have days like today with overcast and little break between rain. Although it’s not pounding rain, it is winter and our temperature did drop. No threat of ice or snow of course, which still puts us in far better shape than having to deal with that. Not to mention it will all clear up within a couple of days and return to our “normal”. We had already decided on the Spicy Mediterranean Seafood Stew for tonight (I’ve posted that recipe before). Chili will be next week naturally as the Superbowl meal.
In continuing to work on lower carb soups, I thought to try a version of cream of vegetable. I was going to do cream of broccoli and saw we had a bag with a mix of broccoli, cauliflower, and carrots. We also had some extra Pecorino cheese since I had accidentally grabbed that instead of Parmasean not long ago. What I hadn’t realized was the silken tofu I was going to sub for cream was past it’s “use by” date. However, it wasn’t too much of an impediment.
So, the bag of vegetable mix (4 cups) into 8 cups of vegetable stock; some salt and pepper. Bring to a boil, cover, cook on medium heat for 20 minutes. Turn to low heat, use the stick blender to “cream” the veggies. Add 1/2 tsp of each: dried red pepper flakes, oregano,basil, thyme. Cover and cook 10 minutes. Stir 1/2 cup (happened to be the amount left in the container) finely grated Pecorina cheese and cook another 5 minutes.
It’s obviously low in fat, although I didn’t do a calorie count. It comes in at 17 carbs per bowl, which in this case held four ladles full (standard soup ladle). Granted, that’s higher than the turkey and sausage soup I previously posted, but it’s also packed with veggies. It just depends on what you’re in the mood for.