This light and creamy soup is so delicious even my 4-year-old likes it. Another great way to eat more veggies.
Serves 8.
SODIUM CONTENT: 48.9 mg per serving
INGREDIENTS
1 head cauliflower, washed, cored and cut into florets (about 6 c.)
1 c. diced onion (1 sm/med onion)
1 c. diced celery (2-3 stalks, with leaves)
4 t. minced garlic (4 cloves)
6 c. water
1 c. white wine
6 t. very-low-sodium or sodium-free chicken bouillon granules
1/2 t. dried marjoram
1/2 t. dried savory
1/2 t. dried thyme
1/4 t. ground rosemary
1 c. lowfat milk
1 T. unsalted butter
1/2 t. freshly ground black pepper
DIRECTIONS
Place the cauliflower, onion, celery and garlic into a stockpot. Add the water, wine, bouillon granules, marjoram, savory, thyme and rosemary and stir to combine. Bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer for an hour, stirring occasionally. Remove from heat and puree using an immersion blender, conventional blender or food processor. Return to pot and stir in milk, butter and freshly ground pepper. Serve immediately.
