Cauliflower Cheese Soup
Source of Recipe
ORB Website
List of Ingredients
1 cup minced onions
1 clove garlic -- finely minced
1 teaspoon olive oil
14 1/2 ounces fat-free chicken broth
1 head cauliflower -- steamed until very soft
1 cup skim milk
1 cup fat free half-and-half
8 ounces Velveeta Light
1/4 cup chopped parsley
Salt to taste
White pepper to tasteRecipe
Saut� onion and garlic in olive oil until very soft and slightly caramelized. Add chicken broth and simmer while you cut the cauliflower in half; mash half of it well; add to onion/garlic/broth mixture. Stir to thicken. Add milk and bring back to simmer; add cheese in small finger-full portions until thoroughly melted and incorporated.
Coarsely chop other half of cauliflower; add to the pot. Add parsley.
Serves: 6
Per Serving: 208 Calories; 8g Fat (36.7% calories from fat); 15g Protein; 17g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 1212mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : I used frozen cauliflower - (16 oz.) bag. You can use other reduced fat cheeses, but don't use already grated cheese. It will all clump together when added to the soup!
I prefer the Velveeta, but if you use fat-free cheddar it really cuts the calories:
Per Serving: 120 Calories; 1g Fat (7.5% calories from fat); 15g Protein; 11g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 466mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat.
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