Cheesy Cauliflower Soup

2 cups chicken broth
2 (8-oz.) packages frozen cauliflower
1 medium stalk celery, cut into 1/2-inch pieces
1 medium carrot, cut into 1/2-inch pieces
1 small onion, cut into eighths
1/2 teaspoon thyme
Salt and pepper to taste
1 cup low-fat milk
1 1/2 cups low-fat cheddar cheese, shredded

Throw all ingredients except milk and cheese into a crock-pot and cook on low until vegetables are very tender, about 4-6 hours.

Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth. OR, if you like it a little lumpy and bumpy like we do, use a potato masher and have at it in the crock-pot itself--mash to your heart's delight.

Place your cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.  Serves 4.

Per serving: 235 Calories; 13g Total Fat; 15g Protein; 8g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 701mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 Fat.
 

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