Cauliflower Soup

Shared By : Angela

0 Points Per Serving

6 cups water

4 cups cauliflower -- chopped

2 cups sliced carrots

1/2 cup chopped onions

2 tablespoons chopped parsley

4 chicken bouillon cube

salt -- to taste

white pepper -- to taste

1. In a 5-quart (or 5-L) saucepan, add all ingredients except salt and white pepper. Cover and simmer until vegetables are tender (about 20 minutes).

2. Strain off and reserve most of the liquid. Place vegetables in a food processor and puree.

3. Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.

Serving Size : 6

Per serving: 47 Calories; 1g Fat (11% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 538mg Sodium: 3 gm Fiber

Food Exchanges: 1 1/2 Vegetable