Butternut Bisque with Cauliflower - 23g Carbs, 3g Fiber, 4g Sugar
From: Vegetarian Times - March 2010 p.57
The squash base for this creamy soup gets pureed before cooking rather
than after, so there's no shuffling of hot liquids.
30 minutes or fewer
Serves: 5
2 cups coarsely chopped cauliflower florets (4 oz)
1 (10 oz pkg) frozen diced butternut squash, thawed (1 1/2 cups)
1 cup low-sodium vegetable broth
1 Tbsp all-purpose flour
1/4 tsp dried thyme
1 1/2 cups soy creamer
1 1/2 cups frozen corn kernels, thawed
2 green onions, white and pale green parts thinly sliced
1. Place steamer basket and 1/2 inch of water in medium saucepan.
Cover, and steam cauliflower 4 to 6 minutes, or until tender. Set
aside.
2. Meanwhile, puree squash, broth, flour, and thyme in blender or
food processor until smooth.
3. Bring squash puree to a boil in saucepan. Cover, reduce heat to
medium-low, and simmer 10 minutes, whisking occasionally to prevent
scorching.
4. Remove pan from heat, and stir in soy creamer. Add cauliflower
and corn, and cook 1 to 2 minutes, or until heated through. Season
with salt and pepper, if desired. Ladle soup into bowls, and top
with green onions.
Serves: 5
Serving Size: 1 cup
Nutrition per Serving:
160 Calories, 5g Total Fat, 1g Saturated Fat, 0mg Cholesterol,
3g Protein, 113mg Sodium, 23g Carbs, 3g Fiber, 4g Sugar
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