I think its pretty cool how many people will say "hi" or "looking good" or "keep it up" while running with my group on Saturdays. It's nice to hear and it motivates me to keep going. This Saturday, I really needed that. I completed the 15 mile run (the longest I've ever gone), but it was tough. The support of my group and the other runners was much needed and it made me grateful to have met such amazing people who are also embarking on this quest of completing a marathon. Next week, it is a 16 mile run, and while I am nervous, I know that I can do it. I just gotta keep putting one foot in front of another...right?
Today I wanted to share a yummy soup recipe. I became pretty into soup this past year because it is so simple to make and its a great way to have a healthy lunch or dinner. This soup was inspired by Mel's Kitchen Cafe. I just added some stuff to make it my own and incorporate some flavors that love.
Light Cauliflower Cheese Soup
Ingredients:1 head of cauliflower, cut away the stem and break up into 1 inch pieces
5 cloves garlic, minced
2 tbsp olive oil
1/2 sweet onion, diced
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
4 cups vegetable broth
1/2 cup skim milk
6 oz sharp white cheddar, shredded
salt and pepper to taste
dash of paprika (optional)
dash of hot sauce (optional)
1. In a large pot, heat olive oil over medium heat. Add in the onion and garlic and cook until onion starts to become translucent. Add in the cauliflower and toss to coat in the oil. Cook until cauliflower starts to brown. Pour in the vegetable broth, thyme, and rosemary. Season with salt and pepper. Bring to a boil and then lower to a simmer. Cover and let simmer for 15 minutes.
2. Pour the mixture into a blender and blend until smooth. Pour the blended mixture back into the pot and heat over medium. Stir in the shredded cheese and milk until melted and combined. Season again with salt and pepper. Add in the paprika and hot sauce if you are using.