I wanted to share this recipe because it was delicious, light, healthy, and very quick and easy. Josh and I decided to work together on this one so I made the soup while he worked on the crostini and I have to say, we both did a pretty good job 🙂
This is a take on a recipe I found in Prevention magazine.
Cauliflower and Mushroom Soup
4 Tbsp extra virgin olive oil
1/2 cup baby portobello mushrooms
white and pale green parts of 4 leeks, chopped
1 head of organic cauliflower cut into florets
5 cups organic vegetable broth
1/4 cup parmesan cheese
Heat 2 Tbsp olive oil over medium high heat. Add mushrooms and cook until brown, then transfer to a plate.
Add the leeks and 2 Tbsp of olive oil stirring occasionally for 2 minutes. Add in cauliflower and vegetable broth and cook for 20 minutes.
In batches, puree the leeks, cauliflower and broth in a blender until smooth. Return the soup to the pot and add the cooked mushrooms and parmesan. salt and pepper to taste.
White Bean Crostini with Bacon
3/4 can of navy beans, drained and rinsed (interesting fact: you can get rid of 75% of the added sodium from canned beans just by rinsing them!)
2 Tbsp chopped parsley
1 Tbsp chopped basil
1 tsp chopped garlic
2 Tbsp extra virgin olive oil
1 baguette of french bread, cut into slices and crisped in the oven
8 slices of organic bacon cooked and cut or torn into 3 pieces each
Combine beans, parsley, basil, garlic and olive oil in a food processor. Add a splash of water if it is too thick to blend but you should keep a paste consistency.
Cover each slice of bread with approximately 1 Tbsp of the bean spread and 1/3 of a slice of bacon.
Heat under the broiler for 2-3 minutes or under crispy.
Theo gobbled every last drop while Parker asked me to pack leftovers for his lunch! I’m not sure of the exact calories in the crostini but for a 1 1/4 cup of the cauliflower soup you’re only consuming 135 calories! That’s my kind of dinner!!