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Recipes: Cauliflower-Cheese Soup

Last update: February 7, 2007 - 1:42 PM

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Cauliflower-Cheese Soup

Serves 6.

• 1 large cauliflower, cut or broken into florets

• 1 medium-large russet potato, peeled and diced (about 2 to 3 c. diced)

• 1 medium carrot, peeled and chopped

• 3 medium cloves garlic, peeled

• 11/2c. chopped onion

• 11/2tsp. salt

• 4 c. water

• 2 c. (packed measure) grated sharp Cheddar (plus extra for the top)

•3/4c. milk

• 1 tbsp. minced fresh dill

• 1 tsp. lightly toasted cumin seeds (optional)

• Freshly ground black pepper to taste

Directions

Put aside about 2 cups of the cauliflower florets. Combine the rest of them with the potato, carrot, garlic, onion, salt and water in a Dutch oven or soup pot. Bring to a boil, then lower the heat and simmer until all the vegetables are very tender. Purée in a blender or food processor (or right in the pot with an immersion blender) and return to the stove.

Steam the reserved cauliflower florets until just tender. Add these to the purée along with the cheese, milk, dill, cumin seeds and pepper. Heat gently and serve hot, topped with a little extra cheese.

Nutrition information per serving:

Calories 270 Fat 16 g Sodium 930 mg

Carbohydrates 20 g Saturated fat 15 g Calcium 315 mg

Protein 16 g Cholesterol 49 mg Dietary fiber 5 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 2 medium-fat meat, 1 fat.

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