Cauliflower Soup

Photo: Karry Hosford

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 166
Caloriesfromfat 33 %
Fat 5.7 g
Satfat 3 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 6.6 g
Carbohydrate 24 g
Fiber 4.2 g
Cholesterol 14 mg
Iron 0.8 mg
Sodium 371 mg
Calcium 52 mg

Ingredients

2 tablespoons butter
2 cups finely chopped onion
4 1/2 cups cauliflower florets (about 1 head)
3 cups diced peeled baking potato
1/2 cup finely chopped carrot
1 teaspoon caraway seeds
6 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

Melt butter in a Dutch oven over medium-high heat; add onion. Cook 4 minutes or until lightly browned, stirring occasionally. Add the cauliflower, potato, carrot, and caraway seeds. Cook 6 minutes or until cauliflower begins to brown, stirring frequently. Add broth; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in salt and pepper.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Rose Hassin,

Mother's Bistro and Bar, Portland, Oregon,

May 2003