March 21 2018
Dietitians offer their best nutrition advice for runners in recognition of National Nutrition Month.
Republished with permission of VeloPress from Feed Zone Table by Biju Thomas and Dr. Allen Lim. velopress.com
This is a light soup that pairs well with a hearty chopped salad or roasted chicken. Be sure to use all of the tender parts of the cauliflower, stalk included.
Cauliflower Corn Chowder With Red Pepper Oil
4 cups vegetable stock (or chicken stick)
1 large head of cauliflower (about 1 pound), coarsely chopped
1 large red bell pepper
2 ears (2 cups) uncooked corn, kernels cut off (divided)
¼ cup olive oil
½ tsp. salt
1 cup yogurt (divided)
Salt and pepper
2 Tbsp. farmer or feta cheese, crumbled (optional)
Fresh parsley or basil (optional)
In a large pot over medium-high heat, bring chicken stock to a rolling boil and poach cauliflower for about 10 minutes, or until fork tender.
While the cauliflower is cooking, place a dry sauté pan over high heat to roast the red pepper until the skin begins to blister. Keep turning the pepper to cook it evenly. Put the pepper in a plastic bag to cool slightly; this will make it easier to remove the skin. Add corn kernels to the hot pan and cook until slightly charred. Set aside. In a blender or small food processor, combine the roasted red pepper (skin removed) with the olive oil and salt and pulse until smooth.
Use a blender or small food processor to purée cooked cauliflower and stock into a thick soup, then fold in half the corn and half the yogurt. Pour into bowls and top each with a drizzle of yogurt, corn and a spoonful of red pepper oil. Garnish with fresh crumbled cheese and/or fresh chopped herbs. Finish with cracked black pepper.