Love potato soup but not all the carbohydrates
and calories? Try swapping in cauliflower instead. Plus no peeling
required!
Swiss
Cauliflower Soup
- 1 (14.5-ounce) cans College
Inn Chicken Broth 99% Fat Free
1 large onion, chopped
2 medium carrots, sliced
2 celery ribs, sliced
1 garlic clove, minced
2 tablespoons vegetable oil
1 (10-ounce) box frozen cauliflower
1 cup milk
1 teaspoon thyme
Dash dried red chili pepper flakes
2 cups grated Swiss cheese
- In large saucepot, cook
onion, carrots, celery and garlic in oil until tender. Add broth
and cauliflower; simmer 30 minutes. Cool slightly. Puree in batches
in food processor or blender. Return to pot; add milk, thyme
and red pepper. Heat; do not boil. Stir in cheese; heat, stirring,
until cheese melts.
Makes 4 servings.
Recipe provided courtesy
of College Inn, www.collegeinn.com; through Coburn Communication,
Inc.
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