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Cream of Cauliflower Soup

2 Tbsp olive oil
1 medium onion, chopped
1 head cauliflower, cut in florets (5 - 6 1/2 cups)
2 cups vegetable broth
1 cup milk (more if needed)
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp pepper
2 Tbsp snipped fresh chives or parsley

Drizzle oil in a large saucepan and swirl it until it coats the entire bottom of the pan. Place over medium-high heat until hot. Add onion and cook, stirring, until tender. Immediately stir in cauliflower. Add broth, 1 cup milk, the coriander, salt and pepper.

Bring to a boil, reduce heat and simmer 25-30 minutes until cauliflower is soft. Cool 15 minutes.

Ladle soup, a little at a time, into a blender. Blend until smooth. (Be very careful. Hot liquids can be explosive when you turn the blender on.) Return soup to saucepan. If too thick, stir in a little more milk until you have a nice creamy consistency.

Top servings with chives or parsley.

Per serving: 152 calories, 6 g pro, 14 g carbs, 4 g fiber, 9 g fat (2 g sat fat)

Serves 4
Prep Time: 45 min

Womans Day 10/5/04