Cauliflower stars in this light and creamy soup flavored with sauteed garlic and onions.Ingredients
1 T. butter
1 medium sweet white or yellow onion, finely diced
3 cloves garlic, minced
1 (14.5) oz. can reduced-sodium chicken broth
2 lbs. cauliflower florets
1 c. fat-free half-and-half
1/2 tsp. dry mustard
Salt and pepper to taste
1 c. shredded pepper jack cheese
In a large skillet, melt butter over medium heat.
Add onion, and cook until soft, about 3-5 minutes.
Add garlic, and cook, stirring frequently, for about 30 seconds.
Pour in chicken broth.
Add cauliflower, and cover skillet.
Let the cauliflower steam until fork-tender, about 10 minutes.
Carefully add cauliflower and broth mixture to a blender.
Add in fat-free half-and-half and dry mustard.
Blend until smooth.
Season with salt and pepper to taste.
Stir in shredded cheese, and let melt.
Garnish with a pinch of shredded cheddar or Parmesan cheese, if desired.
- Calories - 60
- Total Fat - 1.5g
- Saturated Fat - 1g
- Sodium - 400mg
- Potassium - 480mg
- Carbohydrates - 8g
- Dietary Fiber - 3g
- Protein - 4g