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.
Serving size: Complete recipe
Calories 887 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.7%
Saturated Fat 1 g5.1%
Trans Fat 0 g
Cholesterol 9.3 mg3.1%
Sodium 3368.3 mg140.3%
Total Carbohydrates 180 g60%
Dietary Fiber 37.8 g151.4%
Sugars 55 g
Protein 43 g85.5%
Vitamin A 62.2% Vitamin C 874.3%
Calcium 86.9% Iron 41.2%
*Based on a 2000 Calorie diet