Friday, November 9, 2012

Cauliflower Soup (Light)

1/3 cup green onions
2 tablespoons butter 
2 tablespoons all-purpose flour 
1/2 teaspoon salt 
2 cups chicken broth 
2-1/4 cups frozen cauliflower, thawed and chopped 
2 cups 1% milk 
1 tablespoon minced chives 
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese

1.In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. 
 2.Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

Nutritional Analysis: One serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 706 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

 * I thought that this soup had really good flavor.My son loved it and ate three bowls and then had more the next day for dinner lol I give it a 4 1/2. I bet that if you added a few potato's to it that would be really good but you would have to change the nutrition facts.

1 comment:

  1. OH goodness that looks so good, I can have most of that but the cheese! Thanks!!!


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