Swiss Cauliflower Soup
Love potato soup but not all the carbohydrates and calories? Try swapping in cauliflower instead. Plus there's no peeling required!
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 shredded Swiss cheese
- In large saucepot, cook onion, carrots, celery and garlic in oil until tender. Add broth and cauliflower; simmer 30 minutes. Cool slightly.
- Purée 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.