Makes 2 servings; about 2½ cups
You’ll be amazed how much rich and creamy texture the nonfat milk in this recipe will provide.
1/2 cup chopped onion
1/2 small head cauliflower, broken into florets
1 (14-ounce) can reduced-sodium chicken broth
1/2 cup nonfat milk
Salt and white pepper, to taste
Freshly grated nutmeg, to taste
Chopped fresh chives, for garnish
Combine the onion, cauliflower, and broth in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer until cauliflower is tender, for about 15 minutes.
Transfer the soup to a food processor and puree. Return to the saucepan and add the milk. Heat until hot and season with salt, white pepper, and nutmeg. Ladle into two bowls and top with chives.
Per serving: Calories 191, Protein 16g, Total fat 4g, Sat fat 2g, Trans fat 0g, Cholesterol 5mg, Carbohydrate 28g, Dietary fiber 7g, Sodium 166mg