Wednesday, October 16, 2013

Eat to Live Cookbook: Golden Austrian Cauliflower Cream Soup

You guys must be sending some really good vibrations my way because our family's new Healthy Bucks program seems to be making a difference! My daughter is willing to try vegetables again and even did some healthy activity on her own yesterday and filled me in on it when I got home from work. Today she promised she would try orange and yellow peppers for dinner. Whoo hoo!

Today I'm here to review an outstanding soup from Dr. Fuhrman's new Eat to Live Cookbook that we've been enjoying all week: Golden Austrian Cauliflower Cream Soup. It's hearty and healthy and oh-so-yummy. Once you try it, you are going to wish that you had some on hand regularly.

Golden Austrian Cauliflower Cream Soup
from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 157

Did I like it? Hell yeah!

Was it easy to make with readily available ingredients? The recipe as it's published instructs us to take 2/3 of the soup, after it's been simmered, and puree it in a blender. I thought I was being so smart and saving myself a lot of time and clean-up, so I used my immersion blender instead and just pureed the soup right in the pot until it looked like about half was blended. The soup was totally delicious, but I could tell that it was not the consistency that an actual blender would have achieved (it would have been silky smooth with a blender with some chunks). When I make this again, which I will, I will take the time to do it the right way!

What specifically did I like about the recipe? The delicious taste. The hearty ingredients. And it makes a lot more than the 4 servings indicated in the book, which is nice when you don't have a ton of time to spend in the kitchen making new soups all of the time!

What specifically didn't I like about the recipe? Nothing. Well, not nothing. Part of what is so incredibly delicious about this recipe is that it uses a lot of cashews to achieve a creamy texture. I am starting to think that I might be consuming more nuts than Dr. Fuhrman recommends for weight loss (1 ounce per day) while cooking out of his own cookbook. How ironic is that? It's hard to tell though because nuts are blended up into lots of the recipes, it's not like I'm eating raw nuts and I can see that I am over consuming them. There is a good possibility that from now forward, I am going to have to decrease the quantity of nuts that I use in each of the recipes.

Did my husband like it? Yes

Did my teenage daughter like it? Yes

Did my eight or five year old try it? No. Edited to add: Six days after I first made it, my eight year old daughter said. "That smells good." She proceeded to eat and like about ten bites of the soup. Progress!

Would I make it again? Yes, yes, yes, 1000 times yes.

Is there anything I would do to improve on it if I made it again? It took a lot longer than 15 minutes for the vegetables to get soft, so you should be ready for that. And like I mentioned above, I would follow the directions precisely and go with using my Vitamix blender instead of my handheld Cuisinart stick blender. Plus, I would probably decrease the quantity of cashews by half.

Overall Grade (completely unscientific, I admit): A+

Have you made Dr. Fuhrman's Golden Austrian Cauliflower Cream Soup ? What were your impressions? Leave a comment below.

Still don't have the book? What are you holding out for?

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