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:
Calories270Fat16 gSodium930 mg
Carbohydrates20 gSaturated fat15 gCalcium315 mg
Protein16 gCholesterol49 mgDietary fiber5 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 2 medium-fat meat, 1 fat.
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