Creamy Cauliflower Soup

By Tonya_Speed

NUTRITION per serving: 162 Calories; 6g Fat; 14g Protein; 20g Carbohydrate; 5g Dietary Fiber; 12mg Cholesterol; 430mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat. Points: 3

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/2 cup chopped carrots
• 1 medium head cauliflower (1 pound), broken into florets
• 3 cups low sodium chicken broth
• 1/4 cup flour
• 1 cup low fat milk
• 1/3 cup fat-free half and half
• 1/2 tablespoon finely chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Melt the butter in a large saucepan with a tight-fitting lid over medium heat; saute celery, onion and carrot for 3 to 5 minutes or until tender-crisp. Stir in cauliflower and broth; bring to a boil then reduce heat, cover and simmer for 10 to 15 minutes or until tender. Cool slightly then process mixture in a blender or food processor (in batches) until smooth. Return mixture to saucepan and warm through over medium heat. In a small bowl, whisk together flour and milk until smooth; stir into puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in half and half, parsley, salt and dill. Heat through and enjoy!

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Use arrowroot or other gluten free thickener. Make sure broth is gluten free.