Cauliflower soup

By granolagina

Ingredients

• 1 package (16 ounces) frozen cauliflower
• 1 cup frozen sliced carrots
• 3 tablespoons dried minced onion
• 1 tablespoon chicken bouillon granules
• 2-1/4 cups water, divided
• 2 cups 2% milk
• 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 4 teaspoons cornstarch
• 1 cup (4 ounces) shredded cheddar cheese

Details

Servings 5

Preparation

Step 1

In a large saucepan, combine the vegetables, onion, bouillon and 2
cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6
minutes or until vegetables are tender.
Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch
and remaining water until smooth; gradually stir into soup. Bring to
a boil; cook and stir for 2 minutes or until slightly thickened.
Stir in cheese until melted. Yield: 5 servings.
Nutrition Facts: 1-1/3 cups equals 231 calories, 10 g fat (7 g saturated fat), 37 mg cholesterol, 1,168 mg sodium, 24 g carbohydrate, 4 g fiber, 11 g protein.