Cream of Cauliflower Soup
4 Tbsp. H-E-B Olive Oil
1 container (5 oz.) H-E-B Chopped Sweet Onion
2 H-E-B Ready Fresh Go! Garlic Cloves, chopped
1 head of cauliflower, outer leaves and core removed and florets chopp
2 c. Central Market Organics Chicken or Vegetable Broth, regular or lo
1 tsp. ground white pepper
1/2 tsp. Central Market Organics Ground Nutmeg
2 c. H-E-B Fat Free Half and Half
2 Tbsp. fine chopped parsley
1 c. H-E-B Shredded Swiss or Romano Cheese
1/2 tsp. Central Market Organics Crushed Red Pepper (optional)
Heat a large heavy bottom soup pot over medium heat for 3 minutes. Ad
d 2 Tablespoons of olive oil and onions and stir-fry for 5 minutes unt
il onions are creamy colored and translucent. Add the garlic and stir
-fry one minute.
Add the chopped cauliflower and stir-fry for 3 minutes. Add the chick
en or vegetable broth and bring the soup to a boil, reduce heat to med
ium low and cook uncovered for 15 minutes or until cauliflower is tend
er. Stir in the half and half and remove from heat.
Puree the soup in small batches in the food processor or blender (you
can also use a hand held immersion blender) and put soup back into the
pot. Season the soup with the remaining 2 Tablespoons of olive oil,
white pepper, nutmeg, salt to taste and crushed red pepper if desired.
Cook soup 5 more minutes. Serve soup and garnish with a sprinkle of
chopped parsley and 2 tablespoons of shredded cheese.
Calories: 140, Total Fat: 7g, Cholesterol: 10mg, Sodium: 95mg, Carbohy
drates: 12g, Dietary Fiber: 2g, Sugar: 8g, Protein: 7g
Healthy Cooking from H-E-B