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Cheesy Potato Cauliflower Soup - 4




Source of Recipe


8 one cup servings


List of Ingredients




•2-3 cups peeled and diced potatoes
•1 large cauliflower, cut or broken into florets (put aside 2 cups of florets)
•1 medium carrot, peeled and chopped (I didn't bother peeling it and it was fine!)
•3 medium cloves garlic, peeled
•1½ cups chopped onion
•1½ tsp salt
•4 cups water
•1 (16-oz) bag reduced-fat grated cheddar (save a little for garnishing each serving)
•¾ cup skim milk
•1 tsp dill
•½ tsp caraway seeds
•black and/or white pepper to taste


Recipe



Place potato, cauliflower (except for 2 cups reserved), carrot, garlic cloves, onion, salt, and water in a large saucepan. Bring to a boil, then simmer until all the vegetables are very tender. Puree in a blender and transfer to a kettle or dutch oven.

Steam the reserved cauliflower pieces until just tender. Add these to the puree along with the cheese, milk, dill, caraway seeds, and pepper. (I recommend keeping kettle on a low burner, and adding the cheese a little at a time while stirring constantly so that it will melt in nice and smooth.)

Served topped with a little extra cheese.
Nutritional Info: (per serving) 182.5 calories, 6.4 g. fat, 2.9 g. fiber