Cauliflower Soup

Number of servings (yield): 4

Culinary tradition: USA (General)

Calories: 123

Fat:3

Protein:9

Entire recipe makes 4 servings
Serving size is 1 1/2 cups
Each serving = 4 SP
PER SERVING: 123 calories; 3g fat; 1.5g saturated fat; 18g carbohydrates; 10g sugar; 9g protein; 4g fiber

INGREDIENTS:

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, shredded
• 1/4 cup chopped celery
• 2-1/2 cups water
• 2 teaspoons chicken bouillon or 1 vegetable bouillon cube
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 cup shredded cheddar cheese
• 1/2 to 1 teaspoon hot pepper sauce, optional
• 3 tablespoons butter

DIRECTIONS:

• In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
• In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

NUTRITION FACTS:

1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.