Wisconsin Cauliflower Soup - 8g Carbs, 3g Fiber
From: www.diabeticconnect.com - By abbeysue
Cauliflower stars in this light and creamy soup flavored with sauteed garlic and onions.
1 Tbsp butter
1 medium sweet white or yellow onion, finely diced
3 cloves garlic, minced
1 (14.5oz can) reduced-sodium chicken broth
2 lb cauliflower florets
1 cup fat-free half-and-half
1/2 tsp dry mustard
Salt and pepper to taste
1 cup 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.
Nutrition per Serving: 60 Calories, 1.5g Total Fat, 1g Saturated Fat, 400mg Sodium, 480mg Potassium, 8g Carbs, 3g Dietary Fiber, 4g Protein
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