4 Tbsp. H-E-B Olive Oil, divided
1 onion, diced
2 garlic cloves, chopped
1 head of cauliflower outer leaves and core removed, florets chopped
2 c. H-E-B Vegetable Broth
2 c. H-E-B Fat Free Half and Half
1/2 tsp. nutmeg
* salt and pepper
1 c. H-E-B Shredded 2% Recued Fat Cheese
Heat a large heavy-bottomed soup
pot over Medium heat 3 minutes. Add 2
tablespoons olive o
il and onions and stirfry
3 minutes, until onions are translucent.
Add garlic and stir-fry 1 minute. Add
cauliflower and stir-fry 3 minutes. Add
broth and br
ing to a boil. Reduce heat
to Medium-Low and cook uncovered 15
minutes or until cauliflowe
r is tender. Stir
in half and half; remove from heat.
Puree soup in small batches in
food processor or blender (or use a
hand-held immersion ble
soup back in the pot and season with
nutmeg, salt, and pepper, to taste.
e with 2 tablespoons of cheese.
Calories: 120, Total Fat: 6g, Cholesterol: 10mg, Sodium: 95mg, Carbohydrates: 12g, Dietar
y Fiber: 2g, Sugar: 8g, Protein: 7g