[blindweightwatcher] Cauliflower Soup
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Wed, 28 Jan 2009 05:57:55 -0600
Cauliflower Soup
What cauliflower lacks in color, it makes up for in nutrients. A member of the
same family as broccoli, cabbage and kale, cauliflower makes a wonderful
base for a soup.
Cook Time: 35 minutes
Ingredients:
list of 11 items
. 2 tsp canola olive oil
. 1 medium onion, finely chopped
. 2 cloves garlic, crushed
. 1 medium leek, white part only, finely sliced
. 1 stick of celery, thinly sliced
. 1 tsp dried thyme
. 1 medium cauliflower (about 1 1/2 -2 pounds), trimmed and cut into small
florets
. 1 medium Yukon gold potato, cut into 1-inch pieces
. 4 cups fat-free, low-sodium broth
. 1/4 cup fresh parsley, chopped
. Freshly ground black pepper
list end
Preparation:
Heat oil on medium in a large heavy-bottomed saucepan or soup pot. Sauté
onions, garlic, leek and celery, and cook until softened - about 4-5 minutes.
Sprinkle
thyme. Add cauliflower florets and potato pieces followed by the chicken broth.
Bring to a boil, then turn heat to low; stir in parsley, then cover and
simmer for 25 minutes, until cauliflower and potato are soft.
Remove from heat and cool a little. Blend in batches in a blender or food
processor. Add freshly ground pepper to taste.
Makes 8 cups.
Per cup: Calories 102, Calories from Fat 17, Total Fat 1.9g (sat 0.2g),
Cholesterol 0mg, Sodium 92mg, Carbohydrate 17g, Fiber 4.6g, Protein 4.2g
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