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Dilled Cauliflower Soup

Source of Recipe

Unkown

Dilled Cauliflower Soup
Exchanges
Serves: 4 (1-1/2 cup) servings

- 4 cups Vegetable Stock
- 8 ounces cauliflower
- 1 leek
- 2 tablespoons chopped dill.... or.... 2 teaspoons dried dill weed

Heat stock in a saucepan. Trim leaves and tough stems from cauliflower and break into flowerets. Wash leek well, trim and cut off most of green leaves. Coarsely chop leek. Add vegetables to stock and bring to a boil. Cover, reduce heat and simmer 20 minutes.

In a blender or a food processor fitted with the metal blade, process soup in batches to a puree. Return to saucepan, stir in dill and reheat, if necessary.

One 1-1/2-cup serving equals: Calories: 50... Cholesterol: 0 mg... Protein: 3 g...Sodium: 24 mg... Fat: 0 g ++++
Exchanges: 2 Vegetable