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Here’s an easy way to sneak in loads of vegetables and protein into a single meal. Serve with a side salad or on its own. And let the eaters try and guess what’s in this deliciously hearty soup!

Serves 6

10 strips pastrami
3 Tbsp olive oil
1 medium onion, diced
3 celery ribs, diced
1 Tbsp garlic powder
1 tsp salt
1/2 tsp pepper
1 large head cauliflower cut into florettes
4 c low sodium broth


1. Preheat oven to 400. Place pastrami strips in a single layer and back on the center rack for 10 minutes. Remove from oven and drain on a paper towel.

2. In a soup pot, heat oil over medium heat. Add onion and celery, salt, pepper and garlic powder and sauté for 5 minutes, until the vegetables are softened and golden.

3. Add cauliflower and broth and raise heat until the pot boils. Reduce heat and let simmer for 25-30 minutes.

4. Add pastrami strips to soup.

5. Purée and serve.