Autumn Cauliflower Soup (Lowfat)
A low fat, heart-healthy Cauliflower soup.
Yield
4 servingsPrep
20 minCook
15 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken broth, low salt
fat free |
|
| 2 | cups |
cauliflower florets
chopped |
|
| 1 | cup |
carrots
chopped |
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
milk, skim
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 0 | x |
black pepper
fresh ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken broth, low salt
fat free |
|
| 473 | ml |
cauliflower florets
chopped |
|
| 237 | ml |
carrots
chopped |
|
| 118 | ml |
onions
chopped |
|
| 237 | ml |
milk, skim
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 0 | x |
black pepper
fresh ground, to taste |
*
|
Directions
In a large pot, combine broth, cauliflower, carrots, and onions. Bring to a boil.
Reduce heat and simmer 7 to 10 minutes, until vegetables are tender.
Purée in a blender or food processor, in batches. Return to pan.
Add milk and heat thoroughly, but do not boil.
Stir in nutmeg and pepper. Serve.
