Creamy Cauliflower & Goat Cheese Soup

Here’s an elegant choice to serve for a first course or even a light meatless dinner. The goat cheese adds an extra-special touch.

—Roxanne Chan, Albany, CA

Prep: 20 min. • Cook: 30 min. • Makes: 6 servings

• 1 Tbsp. olive oil
• 1 small onion, chopped
• 1 medium head cauliflower, broken into florets
• 1 small potato, peeled and cubed
• 2 cans (14 ½ oz. each) vegetable broth
• 1 Tbsp. Dijon mustard
• ½ tsp. white pepper
• 2 cups half-and-half cream
• 1 log (4 oz.) fresh goat cheese, crumbled
• 2 Tbsp. snipped fresh dill
• Optional: Minced chives, lemon peel strips, snipped fresh dill and croutons

1. 1. In a large saucepan, heat oil over medium-high heat. Add the chopped onion; cook and stir until tender. Stir in the cauliflower and potato; cook and stir 4-5 minutes.
2. 2. Stir in broth, mustard and white pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender. Remove from heat; stir in cream and cheese. Cool slightly.
3. 3. Process the soup in batches in a blender until smooth. Return all to pan. Stir in dill; heat through. If desired, top with chives, lemon peel, dill and croutons.

1 ¼ cups: 183 cal., 11g fat (6g sat. fat), 45mg chol., 729mg sod., 13g carb. (6g sugars, 2g fiber), 6g pro.