CAULIFLOWER AND ONION SOUP

Cauliflower and Onion Soup image

Number Of Ingredients 11

1 tablespoon vegetable oil or olive oil
1 medium white onion, chopped
2 (14 1/2-ounce) cans fat-free reduced-sodium chicken broth
1 cup lowfat milk
1 medium (about 8-ounce) baking potato, peeled and sliced
1 medium (about 2 pound) cauliflower, separated into florets
4 green onions, , chopped, including most of the green tops
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1 tablespoon minced red jalapeño pepper, or red bell pepper

Steps:

1. In a large saucepan, heat the oil over medium heat, and cook the onion, stirring frequently, until softened, about 4 minutes. Add the broth, milk, potato, cauliflower, green onions, cumin, and salt. Bring to a boil over high heat, then reduce the heat, cover, and simmer until the vegetables are very soft, about 20 minutes. 2. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan, and stir in the pepper. Bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes. Serve hot with a sprinkle of the minced red pepper.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves