Low Fat Soup Recipes

Ingredients:

1 head cauliflower, trimmed -about 2-pounds
3 cup 1% low-fat milk
3 cup vegetable broth
1 large leek, white part only -washed and very thinly sliced -1 cup
1 small baking potato, peeled and chopped -1 cup
3 small inner stalks of celery, thinly sliced -1 cup
1 tsp kosher salt
1/2 tsp freshly grated nutmeg
3 tbsp fresh lemon juice, (up to 4)
chopped pistachios or chervil, for garnish -or snipped fresh chives -optional

Instructions:

1. Break cauliflower into large pieces. Cut off stems and chop them small.
Cut the fleece into thick slices. In a large heavy pot, combine the
cauliflower with milk, broth, leeks, potatoes, celery, salt and nutmeg.
Bring to a simmer and cook, partly covered, until tender, about 20 minutes.
Uncover and cool until lukewarm, about 30 minutes.

2. Transfer solids to a blender or processor, in batches if necessary.
Puree until smooth, adding the cooking liquid gradually. Add lemon juice to
taste. Transfer the soup to a saucepan and gently warm over low heat.
Ladle into heated bowls and garnish as desired.

Makes about 9 cups, for 6 servings.

135 calories per serving: 8 grams protein, 2 grams fat (0.9 gram saturated
fat), 24 grams carbohydrate: 845 mg sodium; 5 mg cholesterol; 5 grams
fiber.

Busted by: Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 6