Cauliflower Soup - 17g Carbs, 4.6g Fiber
From: Fiona Haynes, About.com
What cauliflower lacks in color, it makes up for in nutrients. A member
of the same family as broccoli, cabbage and kale, cauliflower makes a
wonderful base for a soup.
Cook Time: 35 minutes
2 tsp canola olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1 medium leek, white part only, finely sliced
1 stick of celery, thinly sliced
1 tsp dried thyme
1 medium cauliflower (about 1 1/2 -2 lb), trimmed and cut into small florets
1 medium Yukon gold potato, cut into 1-inch pieces
4 cups fat-free, low-sodium broth
1/4 cup fresh parsley, chopped
Freshly ground black pepper
Heat oil on medium in a large heavy-bottomed saucepan or soup pot.
Saute onions, garlic, leek and celery, and cook until softened - about
4-5 minutes. Sprinkle thyme. Add cauliflower florets and potato pieces
followed by the chicken broth. Bring to a boil, then turn heat to low;
stir in parsley, then cover and simmer for 25 minutes, until cauliflower
and potato are soft.
Remove from heat and cool a little. Blend in batches in a blender or
food processor. Add freshly ground pepper to taste.
Makes 8 cups
Serving Size: 1 cup
Nutrition per Serving:
102 Calories, 17 Calories from Fat, 1.9g Total Fat, 0.2g Sat,
0mg Cholesterol, 92mg Sodium, 17g Carbs, 4.6g Fiber, 4.2g Protein
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