Cauliflower Soup With Confetti Garnish
|Water/Nonfat chicken broth / vegetable broth / wine||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Uncooked long grain white rice||1⁄2 Cup (8 tbs)|
|Cauliflower florets||8 Cup (128 tbs)|
|Vegetable broth/Water||6 Cup (96 tbs)|
|Skim milk||2 Cup (32 tbs)|
|White pepper||1⁄2 Teaspoon|
|Grated bell pepper||1⁄2 Cup (8 tbs)|
|Grated carrot||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
Heat water, broth, or wine in a large, heavy soup pot over medium heat.
Cook and stir until tender.
Add more liquid during this process if necessary.
Add rice, cauliflower, and 6 cups of vegetable broth or water.
Simmer, covered, for 30 minutes or until the cauliflower and rice are tender.
Puree the soup in a food processor or blender.
Return the puree to the pot and add the skim milk and white pepper.
Serve garnished with the grated red pepper, carrot, and parsley.