Working For Blue — Donate now for protective police gear

Creamy Potato-Cauliflower Soup

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

File photo

  • 1 pound frozen cauliflower florets, thawed ¼ cup water
  • 2 cups skim milk
  • 2 cups mashed potatoes
  • 4 to 5 medium green onions, finely chopped ½ teaspoon minced garlic
  • 2 Tablespoons diet margarine
  • ¾ teaspoon salt (optional)
  • ½ teaspoon black pepper
  • ¾ cup fat-free sour cream
  • 6 Tablespoons (1 ½ ounces) shredded, reduced-fat sharp cheddar cheese

1.      Bring cauliflower and water to a boil in large saucepan over high heat.  Reduce heat.  Cover. Simmer 12 to 14 minutes or until tender. Transfer cauliflower, any remaining water and 1 cup milk into blender.  Cover, holding lid securely, process until pureed.

2.      Return cauliflower mixture to saucepan.  Add potatoes, all but 1/3 cup green onions, garlic and remaining 1 cup milk.  Stir until blended.  Cook on medium-low heat 10 minutes.  Add margarine, salt and pepper.  Stir until margarine is melted.  Garnish with equal amounts sour cream, cheese and remaining green onions.

Makes 6 (1 cup) servings (1cup soup, 2 Tablespoons sour cream, 1 Tablespoon cheese and about 1 Tablespoon green onions)

Calories: 179, total fat 4g, saturated fat 1g, protein 10g, carbohydrate 27g, cholesterol 12mg, dietary fiber 4g, sodium 217mg.

Source: Diabetic Cooking,  November/December 2007.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s